2022
DOI: 10.17221/11/2022-cjfs
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The influence of the addition of instant rice mash on the textural properties of rice bread

Abstract: 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<sup>–1</sup> to 2.1 mL g&l… Show more

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