Abstract
The effect of glutinous rice flour on the baking quality and physical properties of rice bread was examined based on the degree of gelatinization by substituting a portion of non-glutinous rice flour (NGR) with glutinous rice flour (GR) or gelatinized glutinous rice flour (GGR). The specific loaf volume and texture after storage for 3 days for the bread containing GR (10%, 20%, and 30%) were comparable to those of the control bread (NGR, 100%). However, the specific loaf volume of the GGR-substituted bread decreased with increased GGR content. The crumb hardness after storage for 3 days was significantly lower for the GGR bread than the control, and cohesiveness was maintained. These results suggested that the influence of glutinous rice flour on staling in rice bread, as assessed by the rate of crumb hardening, depended on the quantity of GGR. In addition, a negative correlation was shown between the degree of gelatinization for rice flour and the staleness (hardness) of rice bread.
