Abstract
New uses for rice flour are being investigated to increase the consumption of rice in Japan. Rice flour bread was prepared in this study with silk fibroin or xanthan gum added, and the properties were examined to compare with those having no gluten additive (control). The specific volume, hardness and adhesiveness were all higher in the rice flour bread with silk fibroin added than for the control (p<0.05). Xanthan gum added in a sol with the water content increased from 105% to 115% resulted in a higher, specific volume and lower hardness than the control values (p<0.05). The combination of silk fibroin and rice flour paste gave a higher score in the sensory evaluation than the control score (p<0.05). Leaving the dough for 24 hour after preparing it with no additive (control) and with silk fibroin added, respectively increased the specific volume (p<0.05), and resulted in a finer-grained structure. The sensory evaluation of the control bread showed significant preference for the sample obtained by leaving the dough after its preparation.
