Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Abstract

Cooked rice bread was made with cooked rice substituted for 0 to 30% of the wheat flour. Eleven rice cultivars were used to clarify the effects of rice properties on specific loaf volume (SLV). The cooked rice bread had higher SLV than the bread without substitution, except for bread made with rice having highamylose content. The maximum specific loaf volume (Max SLV) of cooked rice bread was calculated using SLV loaf volumes. Max SLV was negatively correlated with amylose content and rice hardness, while rice stickiness factors were positively correlated with Max SLV. Because amylose content affects rice hardness and stickiness, amylose content appears to play a key role on SLV. Most of the popular rice cultivars in Japan are sticky and soft, with intermediate amylose content, and yields cooked rice bread with high volume.