Gel properties of rice varieties in relation to bread baking potential

The properties of rice flour gel relative to yeast-leavened bread baking potential have been investigated. Twelve rice varieties were dry-milled to flour. Firm gels with a jelly-like consistency, only formed in high and intermediate amylose content (AC) varieties, including Goamibyeo, Milyang260, Suweon517, and Milyang261. These varieties maintained their shape after baking, yielding bread volumes comparable to that of wheat bread. Eight low AC varieties that did not form hard gels were unsuitable for bread-making due to shrinkage during cooling. Specific bread volumes correlated positively (p < .01) with gel hardness, elasticity, and cohesiveness. Crumb firmness correlated negatively (p < .01) with gel hardness and elasticity. Gel fracturability also correlated (p = .015) with crumb firmness. Hard gel formation was the primary determinant of rice suitability for yeast-leavened bread. Secondarily, the gel should be elastic and non-brittle. The physical properties of rice flour gels can be useful for predicting rice flour bread-making potential.