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Keywords:

  • rice bread;
  • retrogradation;
  • texture profile analysis;
  • differential scanning calorimetry;
  • x-ray diffraction;
  • bran

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.