The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples
containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice
dough. Quality parameters (baking loss, specific volume, and textural properties)
were evaluated. Texture properties were analysed in fresh bread and in bread after
24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to
22%, and the specific volume of rice bread from 1.5 mL g(-1) to 2.1 mL g(-1) (10%
of IRC) and 1.9 mL g(-1) (20% of IRC). Increasing additions of IRC significantly decreased
the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding
IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing
the quality of rice bread by adding IRC to rice dough.
