620 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,, 0,* 0,1 (,**3) 14 Use of Rice Paste in Rice Bread Processing Yasuko Kainuma Keywords : rice,

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1 620 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,, 0,* 0,1 (,**3) 14 Use of Rice Paste in Rice Bread Processing Yasuko Kainuma Keywords : rice, bread, paste, particle size, pulverizing mill : and Yuki Tanaka Food & Nutritional Science, Shizuoka University, /, + Yada, Surugaku, Shizuoka.,, 2/,0 Bread was made by a straight dough baking process from wheat flour partially substituted with rice paste. The rice paste was prepared by grinding down rice grain that had been soaked in water with a mortar and pestle. This grinding method markedly reduced the bread quality with respect to loaf volume, as large granules of more than +** m in length remained in the rice paste. On the other hand, rice paste ground in a pulverizing mill comprised uniform particle size distribution with an average particle size of 0 m. Using this paste comprised of minute particle starches improved loaf volume, crumbing properties such as hardness and homogeneity, and sensory evaluation score of the bread. The minute starch particles reduced water absorption in the rice paste, allowing for water absorption in the wheat. Dough made with this rice paste was tender and leavened well, suggesting that these improved qualities of rice paste resulted in better bread quality. (Received Apr. +,,**3 ; Accepted Aug. -+,,**3) -.* *. / ,,* 23 FOOD ACTION NIPPON +* ++, +, *+. mm +-.,, 2/,0 /, + Corresponding authorkainuma@u-shizuoka-ken.ac.jp +.

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520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +, /, /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders,

520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +*, /,* /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches Atsuko Higo : and