The authors gratefully acknowledge Zigrida M. Zarins for assistance in making rice bread samples and their analysis by DSC. The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Dept. of Agriculture over others or similar products not mentioned.
Texture and other Physicochemical Properties of Whole Rice Bread
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 7, pages 940–944, September 2001
How to Cite
Kadan, R.S., Robinson, M.G., Thibodeaux, D.P. and Pepperman, A.B. (2001), Texture and other Physicochemical Properties of Whole Rice Bread. Journal of Food Science, 66: 940–944. doi: 10.1111/j.1365-2621.2001.tb08216.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001538
- rice bread;
- texture profile analysis;
- differential scanning calorimetry;
- x-ray diffraction;
ABSTRACT: Samples of experimental rice breads baked in a home bread machine were evaluated by physicochemical methods and compared with a local commercial whole-wheat bread. The results showed that rice breads had less specific volume, harder texture, and were more prone to retrogradation during storage than whole wheat bread. All stored breads showed a peak at about 52 °C by differential scanning calorimetry (DSC) analysis, which is characteristic of retrograded starch. However, the δH for rice bread was about 3 times the value of whole-wheat bread, suggesting its strong tendency to retrograde. X-ray diffraction (XRD) evaluation also indicated the appearance of a strong 20 peak between 16.7 °C to 17.0 °C in rice bread than in whole-wheat bread, which is consistent with starch retrogradation.