Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Cooked rice bread was made with cooked rice substituted for 0 to 30% of the wheat flour. Eleven rice cultivars were used to clarify the effects of rice properties on specific loaf volume (SLY). The cooked rice bread had higher SLV than the bread without substitution, except for bread made with rice having high-amylose content. The maximum specific loaf volume (Max SLY) of cooked rice bread was calculated using SLY loaf volumes. Max SLY was negatively correlated with amylose content and rice hardness, while rice stickiness factors were positively correlated with Max SLY. Because amylose content affects rice hardness and stickiness, amylose content appears to play a key role on SLY. Most of the popular rice cultivars in Japan are sticky and soft, with intermediate amylose content, and yields cooked rice bread with high volume.