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Cereal Chem 56:185 - 189.  |  VIEW ARTICLE
Physiocochemical Properties of Rice in Relation to Rice Bread.

K. D. Nishita and M. M. Bean. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Successful development of a rice bread for people allergic to wheat has led to the study of physicochemical properties of rice that affect bread characheristics. While all rice types produced breads equal in appearance, soft cooking rices with low amylose content, low gelatinization temperature, and low amylograph viscosity upon cooling to 50 C produced breads with superior crumb properties. Flours from rices with properties differing from those above produced breads with sandy, harsh crumb characteristics. Rice bread cannot be produced from waxy rice flour alone. Up to 25% nonwaxy flour may be replaced with waxy rice flour without seriously affecting loaf volume. Rice properties related to 100% rice bread may also be important when rice is blended with wheat in composite flours.

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