Rice varieties in relation to saltine rice cracker quality

Three varieties of dry-milled rice flour - Angemi (low amylose), Saemimyun, and Saegoami (high amylose) - were compared with wheat flour for cracker manufacture. A method to prepare saltine crackers with rice flour, hydroxyl propyl methyl cellulose, sugar, and controlled water addition using one-stage fermentation with gelatinization prior to lamination of fermented dough was developed. Stickiness of gelatinized laminated sheets and cracker volume and thickness were highest in Angemi (P