Effect of amylose content of rice on the physical properties of rice porridge bread

Abstract

The effect of amylose content of rice on the physical properties of rice porridge bread was investigated. Four kinds of rice porridge bread were prepared by substituting waxy or low amylose, medium amylose and high amylose rice for 15% or 30% of the total amount of wheat flour in wheat flour bread. In the 15% rice porridge bread samples, the specific loaf volumes (SLVs) remained almost unchanged from wheat flour bread, although that of high amylose rice porridge bread was slightly smaller. The SLVs of 30% rice porridge bread tended to be smaller than that of wheat flour bread. In addition, values for the viscoelastic properties of crumb specimens of the rice porridge bread samples were shown to be smaller than that of wheat flour bread, except for that of 30% high amylose rice porridge bread. These results indicate that SLV and viscoelastic properties of rice porridge bread are affected by net amylose content, that is the combination of amylose content of rice used in the rice porridge and the ratio of rice substituted for wheat flour.