Texture and other physicochemical properties of whole rice bread

Samples of experimental rice breads baked in a home bread machine were evaluated by physicochemical methods and compared with a local commercial whole-wheat bread. The results showed that rice breads had less specific volume, harder texture, and were more prone to retrogradation during storage than whole wheat bread. All stored breads showed a peak at about 52 degreesC by differential scanning calorimetry (DSC) analysis, which is characteristic of retrograded starch. However, the DeltaH for rice bread was about 3 times the value of whole-wheat bread, suggesting its strong tendency to retrograde. X-ray diffraction (XRD) evaluation also indicated the appearance of a strong 2 theta peak between 16.7 degreesC to 17.0 degreesC in rice bread than in whole-wheat bread, which is consistent with starch retrogradation.