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The properties of dough containing added powders of different rice varieties and the bread baking characteristics, based on product preservation evaluation, were compared with those of the control (without added rice). The stability of the dough generally decreased for all the cultivars except for Cambodian rice. Upon addition of 30% of each rice variety, there was no significant difference in terms of volume between the control and the finished product with added rice. The moisture activity of the rice varieties ranged from 0.944 to 0.946, and no significant difference was observed in the water activity. However, the product preservation evaluation indicated that the color and puffiness of the breads with added rice varieties were high. According to the overall preservation evaluation, the softness, taste, and moistness of the breads with added rice in the order: glutinous rice, steamed rice, goami rice, rice, and Cambodian rice. Therefore, in the production of breads containing 30% of rice varieties, the volume and texture of the breads were similar to those of the control, and the elasticity of the products did not decrease even after the storage period of each product. Therefore, we think that it is best to keep the shelf-life of the product.

Baking characteristics of white bread containing added varieties of rice powder