Determination of appropriate amount of water for making rice breads

Abstract

A novel method for determining the appropriate water amounts for making rice breads was developed. Different types of dough prepared using various amounts of water were evaluated. The results were considered to be equivalent despite being evaluated by three organizations, and the appropriate water amount was determined. Increasing the amount of additive water resulted in a corresponding increase in specific loaf volume of rice bread to a certain point, after which the loaf volume leveled off. Just before the plateau, an optimal point was observed at 500 BU, which is also the optimal point for the amount of water for wheat bread. The same optimal point was also observed with rice flours prepared using different procedures or different ratios of rice flour. All had the same maximum viscosity (400 BU).