Small Scale Swelling Method to Evaluate Rice Flour for Bread-making

A dough swelling method to evaluate the utility of various rice flours for bread making was developed. Flour samples (2. 5 g) were evaluated for degree of dough rising during fermentation in plastic tubes. A swelling rateB0. 7 could distinguish flour samples containing B 1% gluten, indicating greater sensitivity than with the ordinary bread making method. This method can be utilized for bread quality evaluation of genetically modified rice. (Received Mar. 2, 2012 ; Accepted May 17, 2012)