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 °C by differential scanning calorimetry (DSC) analysis, which is characteristic of retrograded starch. However, the δH 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 20 peak between 16.7 °C to 17.0 °C in rice bread than in whole‐wheat bread, which is consistent with starch retrogradation.