Small Scale Swelling Method to Evaluate Rice Flour for Bread-making

Abstract

A dough swelling method to evaluate the utility of various rice flours for bread making was developed. Flour samples (2. 5 g) were evaluated for degree of dough rising during fermentation in plastic tubes. A swelling rate B 0. 7 could distinguish flour samples containing B 1 % gluten, indicating greater sensitivity than with the ordinary bread making method. This method can be utilized for bread quality evaluation of genetically modified rice.