Rheological Properties Of Dough Research Articles

Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

SummaryThe effect of sucrose levels on the rheo‐fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar‐free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast.

Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation

The characteristics of the dough modification are crucial to the quality of the final product. This study aimed to investigate the effects of wheat oligopeptide (WOP) on dough rheology, physicochemical, and protein distribution properties. Rheological results showed that WOP increased the viscoelasticity, extensibility, and strength of the dough. The pasting experiments illustrated that WOP decreased the peak viscosity, breakdown, and setback values. The fermentation results showed that WOP significantly increased the fermentation height and gas-holding rate of the dough. Meanwhile, the water migration ability of the dough was significantly inhibited after WOP incorporation. Furthermore, the electrophoresis results further proved that WOP could effectively enhance the aggregation of small molecule proteins. The microstructure results further demonstrated that the dough exhibited more uniform and continuous characteristics with the WOP incorporation, which was consistent with our hypothesis. In conclusion, WOP has the ability to strengthen the dough network structure, providing a new idea for future modification of dough and its products.

Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample.

Реологические свойства пшеничного теста с добавлением муки из кизиловых косточек

The rheological properties of dough made from a mixture of wheat flour and flour made from dogwood seeds are investigated. For the production of flour, dogwood seeds were crushed on a disintegrator to a size of less than 100 nm. The objects of study were a control sample without the addition of cornel seed flour (sample no. 1) and samples with the addition of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% instead of wheat flour (samples no. 2, 3, and 4, respectively). The rheological properties of the test were studied using alveograph (Chopin) and farinograph (Brabender) devices. It was found that the partial replacement of wheat flour with cornel seed flour led to changes in the properties of the dough, namely, the water absorption capacity of the flour mixture decreased slightly, the time of dough formation increased, the dough resistance to kneading increased, and the degree of dough dilution decreased. An increase in the generalized index of rheological properties of the dough indicates that the introduction of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% improves the quality of the dough. An increase in the elastic-deformation properties of the dough leads to an increase in gas-retaining properties, which positively affects the quality of the finished bakery product and gives it a uniform porosity.

The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough

Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour. In Syria, about 20 – 25% of improved durum wheat is blended with soft wheat to increase the strength of the flour. Laccase enzyme, is one of the important oxidative enzymes, which is added to increase the strength of the dough. Several devices have been used to evaluate flour and measure the properties of dough, but none of them is able to predict all the properties in a single test one. A new instrument Mixolab dough characterizer has been developed to measure the dough properties and the pasting behavior of flour at the same time. Hence, in the present research Mixolab dough characterizer was used to assess the effect of the addition of laccase enzyme and blending of durum and soft Syrian wheat on the rheological properties of wheat flour (80% extraction). The results showed that the values of C2 (decrease in dough consistency due to excessive mixing), water absorption, and dough development time increase after the addition of laccase enzyme and blending durum and soft wheat, as well as the dough stability increases too, therefore, it can be concluded that, both the addition of laccase and blending durum and soft wheat increase dough strength, but the addition of laccase treatment has higher values of dough stability and gluten index compared to blend flour. The effect of the two treatments on the properties of the starch differed; the values of C3 (starch gelatinisation), C4 (gel stability), and C5 (starch retrogradation) are increasing with laccase addition, while these values are reducing with the blending of durum and soft wheat.

Late-season nitrogen application increases grain protein concentration and is neutral for yield in wheat. A global meta-analysis

Late-season nitrogen (N) application has been proposed to boost grain yield and grain protein concentration (GPC) in cereals; however, its effects on bread and durum wheat have been inconsistent in field experiments. We performed a meta-analysis to (i) assess the effect of N applications to wheat after flag leaf visible (GS 37) on grain yield and GPC; and to assess the variation in these responses with (ii) N fertiliser management, (iii) environmental factors, and (iv) physiological traits. We searched ‘ Agronomy Journal ’, ‘ Crop Science ’, ‘ European Journal of Agronomy ’, and ‘ Field Crops Research ’ for articles published between 1980 and 2021 that allowed for a direct comparison of wheat yield and GPC between N application after GS 37 to an otherwise equally managed crop that received basal N fertilisation. We also collected other traits such as stover biomass and N uptake at plant maturity, and dough rheological properties, when available. The search resulted in 38 articles that, in addition to one unpublished trial from our group, evaluated 542 pairwise comparisons in 127 environments. Across studies, grain yield ranged from 1.15 to 10.63 Mg ha −1 and showed a negative relation with GPC, which ranged from 65 to 189 g kg −1 . Late-season N fertilisation was consistently neutral for grain yield (I 2 , proportion of the overall variance due to variation in real effects rather than chance, 26.2 %) and increased GPC with a pooled estimate of 3.96 %. The response of GPC was heterogeneous (I 2 = 84 %), suggesting the need for exploration of potential moderators of the response. Meta-regression suggested that increasing the proportion of late N relative to the total available N positively associated to increases in GPC, and the residuals of this analysis suggested that later applications increased GPC response, with no effect of N fertiliser source or placement. Environments with low temperature, high photothermal quotient, and long duration of the critical period associated with greater GPC response to late-season N applications. The relative response of GPC to late fertilisation correlated with the relative response of both stover N uptake and nitrogen concentration in stover at maturity, but not with stover biomass at maturity. Alveogram index and dough extensibility increased when late-season N increased GPC. Enhancing GPC through late N applications should consider associations between management, environmental, and physiological factors. Future research should focus on forecasting GPC response to late N, based on GPC response drivers identified in the current research. • Meta-analysis highlighted physiological drivers of wheat response to late N • Grain yield was unaffected by late N across a broad range of environments • Late N increased protein by 3.96% and its effects were heterogeneous • Protein increased linearly with the proportion of late N and with later applications • Higher protein response to late N associated to favourable growing conditions

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in the development time, index of tolerance to mixing, and water absorption. The share of lyophilized kale in the dough affected changes in its rheological properties, e.g., increased the values of storage and loss moduli with a decrease in the value of the phase shift angle (tan δ) from 0.36 to 0.31 at 1 rad/s. A significant decrease in the values of instantaneous and viscoelastic compliance was also observed, and an increase in the value of zero shear viscosity. The incorporation of lyophilized kale into the dough caused a noticeable decrease in bread volume by about 10%, and porosity, by about 8%, despite the lack of statistical significance. Statistically significant changes were found in pore size and the presence of large pores > 5 mm2 in the crumb, while pores density increased. The enrichment of bread with lyophilized kale influenced a decrease in the brightness of the crumb from 73.7 to 49.5 while increasing the proportion of yellow and green color as a result of a considerable increase in the content of chlorophyll pigments and carotenoids. Bread enriched with lyophilized kale had lower acceptability than the control bread. The enrichment of the bread with powdered kale also caused changes in the texture of the crumb, e.g., the hardness on the first day of the study was 2.14 N in the control bread, while in the bread with 10% kale content it was 6.46 N. In addition, the enriched bread showed a decrease in springiness, cohesiveness, and resilience.

Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures

The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly in bread processing. To eliminate these problems, wheat bran can be subjected to different pretreatments. The aim of this study was to apply hydrothermal treatment to the wheat bran at different temperatures and investigate the effect of the hydrolysates of the pretreated wheat bran on the rheological properties of dough. The hydrothermal treatment process was applied at 130–160 °C for 30 min. The amounts of reducing sugar, furfural, acetic acid and phenolic substances in the hydrolysate increased with the increase of the hydrolysis temperatures. It was determined that the addition of the hydrolysate obtained at 150 °C to dough had a positive effect on its rheological properties. It reduced the dough development time and increased the water holding capacity. However, some drawbacks started to occur in the dough's rheological properties with the use of the hydrolysates obtained at higher than 150 °C. The results of this study showed that hydrothermal treatment had the advantage of eliminating the technological and rheological problems caused by the direct addition of wheat bran.

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

SummaryLong‐chain inulin is found to damage the quality of flour products even at low addition amounts due to its molecular structure. The purpose of this study is to investigate the effect of modified long‐chain inulin on the properties of the dough and steamed bread. The rheological properties of dough, as well as the structure, moisture distribution and retrogradation enthalpy of the steamed bread, were evaluated with a rheometer, a texture analyser, low‐field nuclear magnetic resonance and a spectrometer differential scanning calorimetry, respectively. The results showed that the phosphorylation of long‐chain inulin (PFXL) addition in wheat flour could decrease the G′ and G′′ of the dough, which exerted different effects depending on the substitution level. The addition of PFXL (≤5.0%) contributed to a uniform crumb with well‐distributed cells of steamed bread. During the storage of steamed bread, PFXL slowed down the retrogradation process, especially at 5% of substitution level. In conclusion, the phosphorylation of long‐chain inulin is an effective method to broaden its potential applications such as improving the nutritional and textural quality of steamed bread.

Wheat Glu-A1a encoded 1Ax1 subunit enhances gluten physicochemical properties and molecular structures that confer superior breadmaking quality

Wheat gluten proteins serve as the largest protein molecules in nature and play key roles in breadmaking quality formation. In this study, we used a pair of Glu-A1 allelic variation lines to perform a comprehensive investigation on the effects of Glu-A1a encoded 1Ax1 subunit on gluten physicochemical properties, molecular structures and breadmaking quality. The results showed that the presence of the 1Ax1 subunit significantly increased gluten content, leading to marked improvement of dough rheological properties. Meanwhile, gluten physicochemical properties such as foaming ability and foaming stability, oil/water-holding capacity, emulsifying activity, disulfide bond content, and gluten degradation temperature were significantly improved. A confocal laser scanning microscope analysis revealed that the 1Ax1 subunit drastically enhanced gluten microstructure. Gluten secondary structure analysis by Fourier transform infrared spectroscopy and laser scanning microscope-Raman spectroscopy indicated that 1Ax1 subunit significantly promoted β-turn and β-sheet content and reduced α-helix content. Three-dimensional structure analysis by AlphaFold2 revealed a similar structural feature of 1Ax1 with the superior quality subunit 1Ax2*. Correlation and principal component analyses demonstrated that α-helix and β-sheet content had a significant correlation with dough rheological properties, gluten physicochemical properties and breadmaking quality. Our results showed that 1Ax1 subunit positively affected gluten molecular structure and quality formation.

Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread

AbstractThis study investigates the effects of polydextrose on the rheological and fermentation properties of frozen dough and the quality of Chinese steamed bread (CSB). Dough is frozen by spiral tunnel freezing and stored at −18 °C for 49 days, and CSB is produced using the frozen dough. Results show that the gas producing capacity, gas holding capacity, and viscoelasticity of the frozen dough decrease as the frozen storage time progresses. However, these properties improve in the frozen dough added with polydextrose. Differential scanning calorimetric analysis shows that the melting enthalpy (ΔHm) of the frozen dough enhanced after storage. By contrast, the ΔHm of the frozen dough added with polydextrose decreases after storage, indicating high water holding capacity and homogeneous, small ice crystal structure of the frozen dough. Moreover, the addition of polydextrose reduces the hardness and porosity of CSB, which improves the quality of the bread. Thus, adding polydextrose can improve the rheological and fermentation properties of frozen dough and the quality of CSB.

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

SummaryIn the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0%, 5%, 7.5%, 10% and 12.5% levels on the empirical and fundamental rheological characteristics; dough texture properties; nutritional and bioactive components in the doughnut were carried out. The addition of BVP, decreased the WAC (58.4%–51.2%), DDT (6.19–1.31 min), extensibility (148–95 mm), and springiness (4.56–3.24 N) and viscosity parameters to varying extent. The frequency sweep test indicated that both the dynamic moduli increased and G' was higher than G" at all levels indicating the solid elastic structure of the dough. The dimensional characteristics of the doughnuts indicated a decrease in volume (103.3–85 mL) and an increase in weight (35.8–46.7 g) and compression force (11.6–14.5 N). The sensory studies indicated that 10% BVP incorporated doughnut was highly acceptable with higher dietary fibre content. The higher retention of betacyanin (17.88 mg 100 g−1), betaxanthin (12.9 mg 100 g−1), betanin (6.61 mg 100 g−1), TPC (25.74 mg GAE 100 g−1), TFC (77.08 mg QE 100 g−1) and TAC (28.76 mMTE 100 g−1) was observed.

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio.

Effect of Okra Powder on the Rheological Properties of Wheat Dough

Effect of Okra Powder on the Rheological Properties of Wheat Dough

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough.

The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s: UYD-C dough exhibited higher values of stress (σmax) and strain (γmax) amplitudes, and softer gel network (lower complex modulus, G*) comparing with UYD dough. The oscillatory data suggest that CHs would work as (energy and time) stabilising-agents based on the greatest reticular energy (E parameter) and the lowest frequency dependence of phase angle (δ) at the low frequency range. The rotatory tests show that CHs may act as shear thinning agents in the gluten-starch network, facilitating the solid-fluid transition at the yield point (UYD-C dough). The yeasted dough (YD) exhibited a more shear sensitive structure, evidenced in the highest influence of frequency on the elastic (G') and viscous (G″) parameters, and gel to sol transition at 0.23 rad/s was observed.

Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility

The objective of this study was to elucidate the rheology differences between the dough with different thawing methods in terms of protein structure and water mobility. The frozen dough samples were thawed by three methods: refrigerator (4 °C), proofer (25 °C, 85% RH), and microwave (1000W), respectively. Results showed that the rheological properties of doughs produced by refrigerator and proofer-thawing were closer to untreated dough than that produced by microwave thawing. Contrastingly, microwave-thawing produced doughs with a harder and less elastic texture. Besides, refrigerator and microwave thawing tended to have highest and lowest percentage of large polymeric proteins (LPP), respectively. A significant decrease in the proportion of α-helices, accompanied with the increased β-sheets and random coils was obtained from the microwave thawing group (P＜0.05). Furthermore, microwave-thawing had the biggest impact on water mobility and distribution, followed by proofer and refrigerator-thawing. The refrigerator-thawing produced dough samples with a more intact inner structure, indicating less damage and impact on the quality of dough.

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated the effect of a high molecular weight ( Mw ) dextran, produced in situ by Weissella confusa A16 or externally added, on wheat dough rheological properties including, (i) proofing behavior using a maturograph; (ii) bi-axial extensional profile using a dough inflation system; and (iii) viscoelastic characters (proof) and thermo-mechanical properties (simulated baking) by dynamic mechanical thermal analysis (DMA). The externally-added dextran increased dough elasticity, tenacity, and viscoelastic characters, but reduced dough extensibility at bubble rupture. DMA tests of doughs under dynamic heating conditions showed a sharp increase of elastic and loss moduli until maximum between 75 and 95 °C, accompanied by a drastic decrease of Tan δ (dough stiffening). Dextran addition exhibited a weakening effect on the dough thermal properties i.e., decreased peak moduli during heating. On the other hand, the mild acidic conditions during sourdough fermentation favored the activity of in situ produced dextran, conferring significantly improved thermal-mechanical properties and dough extensibility. This may explain the superior ability of in situ produced dextran to improve bread volume and crumb softness compared to the external-added dextran. By analyzing rheological parameters, we showed that the maximum proofing moduli in DMA, fermentation stability, dough level, and elasticity in maturogram were predictors of good baking quality. Overall, our study provides the mechanistic underpinning and optimum of dextran as a natural improver of bread quality. • Rheological properties of doughs are strongly associated with baking performance. • Dextran increases dough elasticity and tenacity but reduces dough extensibility. • Dextran added externally exhibits a thermal weakening effect on wheat dough. • Dextran produced in situ is preferred in improving dough rheology and bread quality. • Favorable effects of in situ -produced dextran are mediated by mild acidification.

Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing.

Recently, there has been an increase in the demand for gluten-free bread due to health reasons. One of the flours used to produce gluten-free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown that the addition of high-temperature water can improve the quality of rice flour bread, studies are yet to consider different rice properties. Therefore, the aim of this study was to investigate the effect of adding high-temperature water and rice flour characteristics on the quality of rice flour bread using six commercially available rice flours. The rice flours used in the sample had amylose content from 12.1% to 24.5%, damaged starch content from 2.4% to 5.5%, mode diameter from 16.3 to 63.3µm, protein content from 5.4% to 6.1%, and moisture content in the range of 12.0%-15.0%. The results showed that regardless of the rice characteristics, breads prepared at the optimum watering temperature were puffier and softer than those prepared using cold water (5°C). For rice flours with similar particle size, the optimal water temperature and degree of gelatinization for breadmaking increased with rice flours with lower amylose content. Furthermore, the rheological properties of dough prepared at the optimum water addition temperature were stable, with loss modulus (G″) being dominant over the entire frequency range in the frequency sweep test. Since the water temperature added to the dough affects breadmaking properties more than the characteristics of the rice flour, adjusting the water temperature may enable the production of high-quality bread even with rice flour unsuitable for making. PRACTICAL APPLICATION: Presently, the addition of high-temperature water to rice flour has been shown to improve the bread quality. In this study, we investigated the effects of high-temperature water addition on the quality of rice flour bread using rice flour varieties with different flour characteristics. Even in rice flour with small particle size and low amylose content, which is not suitable for breadmaking, bread quality can be improved by adding hot water at around 70°C. This is a simple and practical method to improve the quality of gluten-free rice flour bread without adding thickeners.