Crucial role of amylose in the rising of gluten- and additive-free rice bread

Abstract Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19 rice flour samples containing amylose contents ranging from 9.6 to 22.3%. The amylose content was positively correlated with the specific volume of the 100% rice bread, whereas no correlation was observed between the protein content and the specific volume. The amylose content was also positively correlated with the specific volume of gluten-free rice bread prepared following protease treatment of the dough. The dough of 100% rice bread prepared from rice flour containing higher amylose contents was better stabilized during leavening than that prepared from rice flour containing a lower amylose content. It was therefore apparent that amylose plays an important role in the preparation of 100% rice bread with a high loaf volume through stabilization of the dough.