Full text of DOI:10.1111/j.1365-2621.2001.tb08216.x

JFS: Food Chemistry and Toxicology
Texture and other Physicochemical
Properties of Whole Rice Bread
R.S. KADAN, M.G. ROBINSON, D.P. THIBODEAUX, AND A.B. PEPPERMAN JR.
ABSTRACT: Samples of experimental rice breads baked in a home bread machine were evaluated by physicochemi-
cal 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 ЊC by differential scanning calorimetry (DSC) analysis, which is character-
istic of retrograded starch. However, the ⌬H 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 2␪ peak between 16.7 ЊC to 17.0 ЊC in rice bread than in whole-wheat bread, which is consistent with starch
retrogradation.
Keywords: rice bread, retrogradation, texture profile analysis, differential scanning calorimetry, x-ray diffrac-
tion, bran
Introduction
to improve the quality of available glu- tgart, Ark., U.S.A.), salt, sugar, yeast
ICE IS AN IMPORTANT FOOD GRAIN. IT ten-free yeast bread, so that it might (Fleischmann’s bread machine yeast,
R
has many unique attributes, such as more closely resemble conventional Fenton, Mo., U.S.A.), rice bran oil (Rice-
ease of digestion, bland taste, and hypo- whole wheat bread than the available land Foods Inc.), HPMC (Methocel K4M,
allergenic properties. However, rice has products (Ylimaki and others 1989). Re- Dow Chemical Co., Midland, Mich.,
relatively low amounts of proteins and cent availability of household bread ma- U.S.A.) and deionized water (234.5, 23.5,
most of them are very hydrophobic and chines has made it possible to easily cus- 6.0, 30.0, 7.0,14.0, 7.0 and 265.0 g, respec-
therefore resist swelling in water at tom bake novel breads at home. Rice tively) were mixed as follows: The dry in-
neutral pH (Juliano 1985; Lumdubwong bread made with a recommended recipe gredients were mixed in a blender. A wa-
and Seib 2000). Rice proteins are also (Hall 1996) in a home breadmaker (WS ter/rice bran/oil mixture was heated to
devoid of the elastic plastic properties 0598, Williams-Sonoma, Inc., San Fran- about 42 ЊC to melt the oil completely.
that are indigenous characteristics of cisco, Calif., U.S.A.) yielded a crumbly, The dry mix and oil-water mixture were
wheat gluten (gliadin + glutenin), essen- dry, fluffy, but poor-flavored bread. put into the baking pan of the bread ma-
tial for making bread and other baked Adding small amounts of defatted bran chine. The mixture was kneaded manu-
goods (Juliano 1985). The low protein improved both texture and flavor. The ally for 10 min at 43 ЊC and the “custom”
contents and absence of gliadin moiety final baked bread was in many respects program started. The mixture was al-
in rice proteins, however, make it an comparable to whole-wheat bread. lowed to rise for 40 min, followed by 2
ideal food material to feed patients suf- However, the bread still tended to retro- min of punching and leveling the dough.
fering from celiac sprue (gluten-sensi- grade and become crumbly within a few The procedure was repeated 2 more
tivity disease), other chronic diarrhea days during storage at refrigerated (4 ЊC) times and the dough was baked for 35
diseases, and conditions needing low- temperature. Earlier rice breads (Nishita min at 235 ЊC. For comparison purposes,
protein diets (Hartsook 1984).
and others 1976) were also reported to a fresh whole-wheat bread was obtained
Bread and other baked food products have a very short shelf-life. Little infor- from a local grocery store.
are among the most widely used con- mation is available about the extent of
The baked whole rice bread was
sumer food items in the world. For a retrogradation in rice breads as mea- weighed and the loaf’s volume deter-
long time, it was not possible to make sured by differential scanning calorime- mined by the rapeseed displacement
acceptable yeast-leavened, bread-like try (DSC), X-ray diffraction (XRD), and method (Nishita and others 1976). The
products using rice flour, even though texture profile analysis (TPA). The spe- bread was cut into 2 halves. One half
some progress had been made in devel- cific objectives of this study were to was wrapped in a plastic bag and stored
oping gluten-free bread (Kulp and others compare the textual and physicochemi- in the refrigerator at 4 ЊC. The other
1
974). Nishita and others (1976) devel- cal characteristics of improved whole half was sliced into 1- cm-thick slices,
oped a yeast-leavened rice-bread for- rice bread with a locally and commer- comparable to freshly baked commer-
mula using hydroxypropyl methylcellu- cially available popular whole-wheat cial whole-wheat bread. An aliquot por-
®
tion of the sliced whole rice or wheat
bread was evaluated by an informal
panel of judges for eating quality, tex-
ture, appearance, and also by using a
texture analyzer (Model TA-XT2; Tex-
ture Technologies Corp., Scarsdale,
loses (HPMC) as a substitute for gluten bread (Nature’s Own ), and to evaluate
during proofing. In subsequent work, the need for additional research.
Nishita and Bean (1979) showed that rice
varieties having low amylose contents
and low gelatinization temperatures
Materials and Methods
gave superior crumb properties. In a Whole rice bread
survey of celiac patients and hospital di-
etary personnel, the need was identified defatted bran (Riceland Foods Inc., Stut- bread was determined with an official
Mixtures of white rice flour, milled N.Y., U.S.A.). The moisture of the sliced
9
40 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 7, 2001
© 2001 Institute of Food Technologists

Texture and Other Physicochemical Properties . . .
method (American Association of Cere- Table 1—Moisture and specific volume of breads.
al Chemists, Inc. 1995). Another aliquot
of sliced whole rice or wheat bread was
dried, using the method of Kim and
others (1997) by suspending the broken
pieces in absolute alcohol. The DSC and
Moisture
Day 1
Weight (g)
Day 1
Volume (mL) Sp Vol (mL/g)
Day 1
Day 1
1
9
00% Long grain (LG)
0% Long grain (LG)-10%
51.2
50.9
522.4
521.7
968.5
951.0
1.9
1.8
Short grain (SG)
XRD analyses, as described below, were Whole-wheat bread
conducted on the dried material. The
same evaluations were repeated after 1
w on the bread samples stored at the
refrigerator temperature.
44.9
661.5
3520.0
5.3
and cooling rate was 60 ЊC/h. The DSC amylose (21.5%) and protein contents
program performs point-to- point inte-
Texture profile analysis
(
8.2%), Cypress long-grain (LG) cultivar
The TPA analysis was conducted on gration to calculate ⌬H. The initial onset produced better textured fries than
fresh and on 1-w-old refrigerated bread (T ), peak (T ) and completion temper- some other cultivars having low amy-
o
p
samples by using a TA-XT2 texture ana- atures (T ) were measured from the lose contents. Our laboratory also has
c
lyzer, using a 25-mm circular probe. graph. The enthalpy (⌬H) was ex- extensive information about Cypress
One cm of the edges of the bread sam- pressed as cal/g of dried bread sample LG cultivar’s proximate composition
ples was removed from all sides. Then by integration of the thermal curves by and related physicochemical properties
approximately a 10 ϫ 23-mm piece was using the software provided by Calo- (Kadan and others 1997; 2001). There-
punched out, placed on the flat stage, rimetry Sciences Co. The values report- fore, LG white rice flour was used to
and the texture determined. The tex- ed are the average of 2 separate deter- make rice bread. Using published for-
ture analyzer settings were as follows: minations.
pre-test speed, 2 mm/s; post-test
speed, 1 mm/s; rupture test distance, X-ray diffraction
mulations, preliminary evaluation of
rice bread and LG rice flour (Nishita
and others 1976; Hall 1996) yielded spe-
1
%; distance 30% strain; force, 0.10 kg;
Ethyl alcohol-extracted, room-tem- cific volumes (data not shown) of about
time, 1.0 s; (auto) trigger force, 0.020 kg perature-dried bread samples (Kim and 5 mL/g. However, they were crumbly,
2
and contact area 230 mm . The above others 1997) were ground in a mortar dry, and had poor (bland) flavor. These
procedure was repeated for each deter- with pestle to less than 149-µm particle characteristics were considered unde-
mination. Real-time data acquisition size to obtain uniform homogeneous sirable in a survey of celiac patients and
was accomplished by following the TA- samples. Samples of about 0.7 g were hospital dietary personnel (Ylimaki and
XT2’s User Guide (Anonymous 1997). pressed into 10 ϫ 25-mm pellets with a others 1989). Incorporation into the
The software was used to calculate hydraulic press (2300 kg). The pellets bread mix in small amounts of defatted
hardness (kg), fracturability (kg), were mounted at the center of the goni- stabilized rice bran (about 10% by
springiness, cohesiveness, chewiness, ometer circle and XRD data were ob- weight of rice flour) (Hargrove 1990)
and resilience values of the bread sam- tained using a Rigaku Model D-Max B significantly improved the flavor and
ples (Bourne 1982). The TPA values re- x-ray diffractometer (Rigaku/USA, Inc., appearance. Informal taste-panel evalu-
ported are the averages of 3 different Danvers, Mass., U.S.A.). The instrument ation indicated that the final baked
determinations.
was equipped with a water-cooled ro- bread had several of the desirable char-
tating copper anode that produced Cµ acteristics of whole-wheat bread. The
Ka x-rays with an accelerating voltage whole-rice bread was moist, and the
of 40 kV and a tube current of 50 mA. undesirable dry, crumbly texture was
Differential scanning calorimetry
(
DSC)
DSC of the dried bread samples was The goniometer, equipped with a photo absent. However, the rice bread lost its
carried out using a Hart Scientific Mod- multiplier detector, scanned an angular softness and became inelastic within a
el 4100 differential scanning calorimeter range (2␪) between 8Њ and 28Њ at a scan day or so. The replacement of 10% LG
(
Calorimetry Sciences Co., Spanish rate of 0.5Њ/min. The values reported with a short-grain (SG) NFD 108 culti-
Fork, Utah, U.S.A.). The calorimeter are the average of 3 replicates of each var improved the dry texture, and it
was equipped with 4 cylindrical 1-mL sample.
Hastelloy ampules. One of the ampules
took longer to develop a dry texture.
The moisture and specific volume of
the experimental rice bread loaves and
was used as a reference cell and was
filled with deionized water. The weight
of water added was equal to the weight
Results and Discussion
EVERAL RICE BREAD FORMULAS HAVE a commercial whole-wheat bread are
been reported in the literature. given in Table 1. The rice breads have
of sample plus water added in dried Nishita and Bean (1979) recommended higher moisture and lower specific vol-
bread samples. The dried bread sam- the use of low-amylose and low-gelati- ume than the whole-wheat bread, indi-
ples had about 11 to 12% moisture. The nization-temperature rice flour for cating the escape of gases during proof-
S
3
remaining ampules were used for DSC making good rice bread, even though ing
and
the
baking
process.
analysis of dried bread samples. The long-grain rice was also occasionally Incorporation of 23.5-g rice bran also
dried bread samples (0.25 g) were found to have desirable baking charac- necessitated adding additional water in
weighed directly into the ampules and teristics. Hall (1996) mentioned only excess of that in the published formu-
deionized water (0.50 g) was added to rice (white) flour without any specifica- las (Nishita and others 1976; Hall 1996),
each ampule. The ampules were agitat- tion about its amylose content or gelati- as it added about 7-g dietary fiber
ed and weighed again. The 4 sealed am- nization temperatures. Kadan and oth- (mostly water-insoluble) and about 3.8-
pules were heated from 30 ЊC to 150 ЊC, ers (1997) evaluated several leading g protein, additionally (Hargrove 1990).
cooled to 30 ЊC, and then reheated and U.S.-grown rice cultivars to make rice Rice bran fiber is, however, very hydro-
cooled in the same manner. The heating fries and found that, in spite of its high philic and can absorb almost its weight
Vol. 66, No. 7, 2001—JOURNAL OF FOOD SCIENCE 941

Texture and Other Physicochemical Properties . . .
Table 2—Texture profile analysis of experimental rice breads and whole wheat bread.
1
00% Long grain
90% Long grain
-10% Short grain
First DaySeventh Day
Whole wheat
First Day
Seventh Day
First Day Seventh Day
1
Hardness (kg)
Fracturability (kg)
Springiness
Cohesiveness
Gumminess
Chewiness
0.40 Ϯ 0.04
1.49 Ϯ 0.07
1.49 Ϯ 0.07
0.62 Ϯ 0.06
0.35 Ϯ 0.05
0.50 Ϯ 0.10
0.32 Ϯ 0.07
0.18 Ϯ 0.04
0.24 Ϯ 0.02
0.24 Ϯ 0.02
2.18 Ϯ 0.37
0.81 Ϯ 0.01
0.20 Ϯ 0.01
0.44 Ϯ 0.07
0.48 Ϯ 0.01
1.22 Ϯ 0.15
1.22 Ϯ 0.15
0.64 Ϯ 0.01
0.26 Ϯ 0.05
0.32 Ϯ 0.07
0.20 Ϯ 0.05
0.14 Ϯ 0.02
0.04 Ϯ 0.00
0.09 Ϯ 0.03
0.09 Ϯ 0.03
1.31 Ϯ 0.52
0.69 Ϯ 0.26
0.06 Ϯ 0.03
0.08 Ϯ 0.04
0.28 Ϯ 0.60
0.40 Ϯ 0.04
1.82 Ϯ 0.36
0.8 Ϯ 0.01
0.32 Ϯ 0.03
0.58 Ϯ 0.10
0.48 Ϯ 0.02
0.04 Ϯ 0.00
1.07 Ϯ 0.02
0.39 Ϯ 0.00
0.01 Ϯ 0.00
0.02 Ϯ 0.00
1.83 Ϯ 0.06
Resilience
1Ϯ ഠ Standard deviation
of water. On the other hand, rice pro- ents (Hargrove 1990). Nevertheless bread after 1-w storage, indicating that
teins are mostly hydrophobic and resist needed is identification of additives rice bread became more brittle than
swelling in water (Lumdubwong and and related processing techniques whole-wheat bread and probably un-
Seib 2000). The additional rice fiber and which can further increase the specific suitable for making sandwiches. Little
proteins from rice bran therefore prob- volume, as well as improve the overall prior information is available about the
ably interfered with the gas retention acceptance of rice bread.
TPA values of rice bread, as previous
ability of methocel (HPMC), thus re-
The TPA values of rice breads in con- researchers had primarily used hedonic
sulting in a substantial decrease in the trast to the whole-wheat bread are giv- rating to evaluate experimental breads
loaf volume. Replacement of a part of en in Table 2. It can be seen that all TPA (Haque and Morris 1994). Substantial
LG with 10% SG imparted a more desir- values of experimental rice breads, ex- increase in hardness and decrease in
able softer texture, but did not increase cept resilience, are much higher than resilience values of all 3 breads during
the specific volume. Consequently, those for whole-wheat bread. Resil- storage for 7 d at refrigerated tempera-
there is a need to further explore other ience is the ability of a material to re- ture suggested the onset of starch ret-
polysaccharides (Haque and others turn to its original shape after a stress. rogradation. The DSC and XRD data
1
994) and additives which might enable The resilience values decreased sub- discussed below clearly confirmed pro-
rice bread to retain more gases during stantially after 1-w storage at refrigerat- nounced starch retrogradation in rice
processing. The lower specific volume ed temperature in all 3 bread samples, breads.
of rice bread, as compared to either but the final values were still about
The DSC thermograms of the fresh
whole-wheat bread or bread without twice that in whole-wheat bread than in and 1-w-old breads are shown in Figure
added bran, may not be objectionable. rice breads. The hardness and fractura- 1 and the DSC characteristics of materi-
It would be more realistic to regard bility values for LG rice bread were 10 als in Table 3. The original LG and SG
whole-rice bread as a different bread times higher than for whole-wheat used in the rice breads had a T of 78.7
p
product with which to satisfy the bread. The replacement of LG with 10% and 78.2 ЊC, respectively (data not
unique needs of consumers requiring a SG decreased both hardness and frac- shown). The thermograms of the 2
special diet (Hartsook 1984). Incorpora- turability values in fresh breads, but in- fresh rice breads showed that both rice
tion of rice bran does impart several creased nearly 10 times after 1-w stor- starches are completely gelatinized dur-
whole-wheat-bread-like properties, in- age. The springiness, cohesiveness, and ing the baking process. During storage,
cluding improved flavor, and it adds chewiness values decreased in rice however, both rice breads with either
significant amounts of desirable nutri- breads but increased in whole-wheat all LG or a mixture of LG and SG devel-
Figure 1–DSC thermograms of retrograded rice breads and whole wheat bread.
9
42 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 7, 2001

Texture and Other Physicochemical Properties . . .
Table 3—DSC characteristics of retrograded breads (100% long grain, 90% long grain+10 % sweet, and whole wheat
bread).
Peak 1
Peak 2
Init.temp (To) Peak temp (Tp) Final temp (Tc) ⌬H Init.temp (T ) Peak temp (T ) Final temp (Tc) ⌬H
o
p
Composition
00% Long grain LG)
ЊC
ЊC
ЊC
cal/g
ЊC
ЊC
ЊC
cal/g
1
31.0
31.0
52.3
54.4
76.7
80.0
1.5105.9
1.4
111.6
103.0
118.1
111.2
slight1
119.2
90% Long grain (LG)ϩ10%
0.1
Short grain (SG)
Whole wheat
33.5
51.7
77.0
0.579.0
102.7
115.5
0.6
1ഠ 0.01
Table 4—Distribution of peak intensities for baked 100% long grain, wheat cooked LG rice flour were at 13.3Њ and
bread, and 90% long grain with 10% short grain.
1
9.3Њ (Kadan and others 2001), whereas
the peak intensities of the fresh rice
breads were at 12.8Њ and 19.5Њ. The
slight shift of the 2␪ peaks and their dif-
fused nature is probably due to the in-
teraction of other ingredients with the
amylose contents during processing.
The 1-w-old retrograded rice breads
developed new 2␪ peaks between 16.7Њ
and 17.0Њ and a decrease in their peak
intensities at 19.5Њ. Retrograded wheat
bread is known to develop a ‘B’ pattern
2
⌰ =
12.8Њ
16.7Њ–17.0Њ
19.5Њ
1
1
1
9
00% Long grain
00% Long grain day 7
0% Long grain-10%
Short grain
0% Long grain-10%
short grain day
755 Ϯ 15
–
967 Ϯ 34
–
1102 Ϯ 55
992 Ϯ 47
-1158 Ϯ 6
755 Ϯ 45
706 Ϯ 63
9
7615 Ϯ 57
833 Ϯ 61
853 Ϯ 53
Whole wheat
Whole wheat day 7
1Ϯ ഠ Standard deviation
654 Ϯ 02
720 Ϯ 12
806 Ϯ 04
850 Ϯ 01
915 Ϯ 8
1043 Ϯ 0
(
Zobel and Senti 1959). The peak inten-
sity at 16.7Њ to 17.0Њ is characteristic of
the ‘B’ pattern in starches (Hoseney
oped new enthalpy peaks at T 52.3 and short shelf-life (Nishita and others 1994). 7-d-old whole-wheat bread
p
5
4.4 ЊC, respectively. The appearance of 1976). Rice flour breads are also less re- showed a slight increase in peak intensi-
these peaks coincided with a substantial sponsive to dough conditioners and ty at 16.7Њ to 17.0Њ and 19.5Њ. Retrograd-
increase in hardness and decrease in shortening than wheat breads (Nishita ed rice starch gels are reported to have
springiness and resilience TPA values, and others 1976). The reasons for these peaks at 16.7Њ and 17.0Њ from waxy and
which are considered characteristics of differences are not obvious. One possi- non-waxy rices (Kim and others 1997).
starch retrogradation in bread (Zobel ble explanation may be the hydropho- It can therefore be concluded that the
and Senti 1959). No previous studies de- bic nature of rice proteins (Lumdub- appearances of 2␪ peaks between 16.7Њ
scribing the DSC thermograms of rice wong and Seib 2000) as compared to and 17.0Њ in rice breads is due to their
breads were found in the literature. the known hydrophilic nature of wheat starch retrogradation. Bread from LG
However, Kim and others (1997) stud- gluten. Dough conditioners have been retrogradation is also accompanied by
ied the DSC thermograms of retrograd- reported to complex with specific pro- a decrease in the 2␪ peak at 19.3Њ. The
ed rice starch gels and reported peaks teins (Fullington 1974). HPMC increases incorporation of even small amounts of
(
T ) at 56 and 57 ЊC from waxy and the viscosity of the food system at SG, which had no amylose contents
p
non-waxy rice flours, respectively. Sur- room temperature while remaining rel- (Kadan and others 2001), decreased the
prisingly, even the whole-wheat bread atively inert (Anonymous 1996). HPMC starch retrogradation in rice bread and
(
which may have different kinds of probably does not interact either with therefore also decreased the 2␪ peaks
Dstarch than rice bread) developed a starch or other additives (such as short- between 16.7Њ and 17.0Њ. The appear-
peak in the same vicinity as the rice ening) during processing. There is a ance of the 2␪ peaks at 16.7Њ to 17.0Њ and
breads during storage. There was an ad- need to explore other techniques which at 19.5Њ in whole-wheat bread indicated
ditional peak in 1-w-old whole-wheat enable a whole-rice bread mix to retain that the bread was already “old,” even
bread at T of 102.7 ЊC (⌬H 0.6 cal/g). gases during proofing and subsequent though sold as fresh in the grocery
p
There are slight and comparable peaks baking.
at about 111 ЊC in rice breads. These 3
The 2␪ peak intensities on XRD of erable retrogradation which continued
peaks are probably formed by the fresh and 1-w-old refrigerated breads is even further in 1-w storage.
store. It had already undergone consid-
starch, sugar and lipid complexes dur- shown in Table 4. Previous work (Kadan
The absence of commercial whole-
ing retrogradation (Biliaderis and others and others 2001) had shown that LG rice bread even in specialty grocery
1
985). The enthalpy peaks (Table 3) indi- rice flour used to make rice breads had stores, and recent reports of adding
cated that retrograded 100% LG rice lost its characteristic ‘A’ pattern during other ingredients such as potato starch
bread had the highest ⌬H (1.5 cal/g), extrusion-cooking and had acquired a (Ylimaki and others 1991), soybean
followed by rice bread in which part of ‘V’ pattern in cooked rice flour. The 2␪ (Moharram and others 1990), wheat
LG was replaced by 10 % SG (⌬H 1.4 peak intensities of all 3 fresh breads also flour (Noomhorm and Bandola 1994)
cal/g) whereas whole-wheat bread had exhibited a typical ‘V’ pattern, indicat- and ispaghula husk (Haque and others
the lowest ⌬H (only 0.5 cal/g). Rice ing the well cooked nature of their 1994) to rice breads probably high-
breads are known to have a relatively starches. The 2␪ peak intensities of well lights the difficulty of making a good
Vol. 66, No. 7, 2001—JOURNAL OF FOOD SCIENCE 943

Texture and Other Physicochemical Properties . . .
rice bread. The addition of other grain
ingredients can also unnecessarily ex-
pose sensitive consumers to dangerous
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ic volume of the bread. Whole-rice Hargrove Jr K. 1990. Rice bran in bakery foods. AIB
Tech Bull XII Issue 2. Manhattan, Kans. AIB. 4 p.
bread does not necessarily have to be
MS 20001538
Hartsook ET. 1984. Celiac Sprue: Sensitivity to glia-
like whole-wheat bread, but the rice
bread made by current techniques
probably still does not meet the quality
din. Cere Foods World 29(2):157-158.
The authors gratefully acknowledge Zigrida M. Zarins for
Hoseney CR. 1994. Starch. In: Principles of cereal assistance in making rice bread samples and their analysis by
nd
science and technology. 2 ed. St. Paul, MN: Amer- DSC. The mention of firm names or trade products does not
ican Association of Cereal Chemists, Inc. P 33-68. imply that they are endorsed or recommended by the U.S.
expectations of current potential con- Juliano BO. 1985. Polysaccharides, proteins, and lip- Dept. of Agriculture over others or similar products not
ids of rice. In: Juliano BO, editor. Rice chemistry mentioned.
sumers. Some retrogradation of rice
and technology. 2nd Ed, 1985. St Paul, MN: Ameri-
bread during storage may not be that
objectionable, as it imparts desirable
hypoglycemic properties to bread
can Association of Cereal Chemists. P 59-174.
Kadan RS, Champagne ET, Ziegler Jr GM, Richard OA. Pepperman Jr. are with the Southern Regional
997. Amylose and protein contents of rice culti- Research Center of the U.S. Dept. of Agriculture,
vars as related to texture of rice-based fries. J Food P.O. Box 19687, New Orleans, LA, 70179. Direct
Sci 62(4):701-703.
inquiries to author Kadan (E-mail: rkadan@
Authors Kadan, Robinson, Thibodeaux, and
1
(
Kim and others 1997), provided it
Kadan RS, Thibodeaux DP, Pepperman AB. 2001. srrc.ars.usda.gov).
does meet the acceptable standards in
flavor and texture.
Starch crystallinity in extruded rice flours. (forth-
9
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