Abstract
New uses for rice flour are being investigated to increase the consumption of rice in Japan. In this study, we investigated the properties and taste of custard cream with rice flour prepared under various heating conditions and compared the results with those from custard cream with wheat flour. The hardness of custard cream with wheat flour (3∼9% flour content) was higher than with fine powdery rice flour. On the other hand, custard cream with rice flour prepared in the microwave oven showed similar properties and preference in sensory evaluation to wheat flour prepared under the same heating conditions.
