Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization

Abstract

This study aimed to identify factors required for making high-quality rice flour and bread; six cultivars with various kernel appearances and amylose content from 10 % to 28 % were used. Flour samples with small particle sizes and low damaged-starch content were obtained from rice cultivars with high proportions of opaque-kernel grains, probably due to low hardness. Rice cultivars with high amylose content produced bread with high specific loaf volume (> 5.5). The specific loaf volume of gluten- and additive-free rice bread was significantly correlated with amylose content and moderately correlated with opaque-kernel grain proportion. Protein content was not significantly correlated with rice flour and bread properties. Thus, rice cultivars with high amylose content and high proportions of opaque-kernel grains would be suitable for making high-quality rice flour and bread.