Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling

Rice flours produced by different milling methods, dry, wet, and semi-wet milling, werε used to inves tigate bread-making properties.Wet milled rice flours were produced by two different steeping temperatures of 25 0 C and 55 0 C, and sεmi-wet milled flour was produced by milling rice prε-trεatεd with spray washing.Bread-making properties of rice flour with the addition of 3.5% HPMC were tested.Wet milled rice flours produced higher loaf volume compared with dry or semi-wet milled rice flours.W， εt milled rice flour steeped at 55 0 C appeared to produce good rice breadswith relatively high specific loaf volume.Among rice breads added with HPMC, crumb hardnεss of bread prepared with semi-wet milled rice flour was lower than the other rice breads and increased slowly during 3-day storage at 2SOC.Key words: rice flour, milling method, gluten-free rice bread, HPMC,