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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. 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