Use of rice paste in rice bread processing

Abstract

Bread was made by a straight dough baking process from wheat flour partially substituted with rice paste. The rice paste was prepared by grinding down rice grain that had been soaked in water with a mortar and pestle. This grinding method markedly reduced the bread quality with respect to loaf volume, as large granules of more than 100 μm in length remained in the rice paste. On the other hand, rice paste ground in a pulverizing mill comprised uniform particle size distribution with an average particle size of 6 μm. Using this paste comprised of minute particle starches improved loaf volume, crumbing properties such as hardness and homogeneity, and sensory evaluation score of the bread. The minute starch particles reduced water absorption in the rice paste, allowing for water absorption in the wheat. Dough made with this rice paste was tender and leavened well, suggesting that these improved qualities of rice paste resulted in better bread quality.