Effects of wild rice flour on physical and tasting properties of breads

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 5; pp. 567 - 576
• Main Authors: Mochizuki, Mika, Okabe, Chieko, Osawa, Toshihiko, Asami, Yuya
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Bread; Flour; pasting properties; Physical properties; Physicochemical properties; Rice; Specific volume; swelling; Wheat; wild rice
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00232

This study investigated the physical properties of wild rice when it is used for bread by comparing it to wheat and brown rice breads. The specific volume of the wild rice bread was lower than that of the wheat bread. The results showed the lowest height and highest hardness among the three breads. In addition, wild rice showed distinct pasting properties among the three flours using a Rapid Visco Analyzer. Our data suggested that the difference in the physicochemical properties of starch of wild rice is related to the swelling. This is the first study to investigate the effect and properties of wild rice flour when made into bread and showed the difference versus wheat and brown rice breads. New information about wild rice when used for bread was obtained and indicated the possibility of its food development.