The effect on bread of adding cooked rice to wheat flour was examined by measuring its physical properties. Six kinds of bread were prepared: five containing 10–50％ cooked rice and one containing only wheat flour. Seven rice cultivars were also used to clarify the effects of lipids on the specific loaf volume, hardness, adhesiveness, and cohesiveness.
The specific loaf volume of the bread containing 10–20％ cooked rice for all the rice cultivars was similar to that of the bread containing only wheat flour. The loaf volume was increased by the increasing lipid content of most of the rice cultivars. The hardness of the wheat flour bread was the lowest. The hardness also increased with increasing proportion of cooked rice added to the bread. The amylose content of the rice affected the hardness of the cooked rice bread. The bread containing 50％ cooked rice was harder than the wheat flour bread when lipids were added, although lipids tended to reduce the hardness of the bread. The cohesiveness of the bread containing cooked rice and lipids was lower than that of the wheat flour bread. The adhesiveness of the cooked rice bread with lipids was lower than that of the cooked rice bread without lipids.
