Bread made from cooked rice and wheat flour blend

Abstract

Breads made from rice flour have attracted attention due to the increase in consumption of rice. However, the quality of these rice flour breads is poor. To develop rice bread with high quality, we made bread using cooked rice. The bread-making quality of cooked rice bread was evaluated based on loaf height and a sensory test. Bread made from up to 30% cooked rice in wheat flour had an almost equal baking quality with that made from wheat flour alone, and its quality decreased as the amount of rice flour increased. Breads containing 10-40% cooked rice resulted in significantly higher evaluation than wheat flour breads on the sensory test, with an optimal ratio of 30% cooked rice. Crum grain, color and smell had no significant difference among the breads, except for the 20% cooked rice bread on color. Tactility and hardness were significantly higher in the 10-30% cooked rice breads, with an optimal cooked rice substitution ratio being 20%. The 30% cooked rice bread also had the highest evaluation for taste and doughiness. Evaluation of moisture and sweetness increased relative to the cooked rice substitution ratio. On the other hand, rice flour breads had no significant differences in overall sensory evaluation. Cooked rice as a sub-raw material of bread improved bread-baking quality, as well as taste and texture. The optimal substitution rate of cooked rice for wheat flour was 30%.