The aim of this study was to study

The aim of this study was to study the potential breadmaking six long grain rice (INIAP 14 INIAP 15 INIAP 16 INIAP 17 F09 and F50), and to identify characteristics of flour breadmaking is evaluated by parameters by measuring parameters. Heat was assessed by scanning and bread quality parameters.(Volume-specific colors and detailed analysis of meat) have confirmed the proper evaluation of long grain rice for breadmaking, despite the differences in the properties of the starch significantly between species. Relations significantly was noted between specific quantity of bread. By noticed swelling power viscosity breakdown) and temperature conclusion (Tc) Gel also. the relationship has been found between and properties of flour, such as the maximum temperature (Tp)) and the amount of swelling characteristics of gluten-free bread made from rice flour longgrain were comparable with those reported for commercial GFB INIAP 14 and F09 variants are the most promising for use in bakery. Results indicated that the most important parameter when determining the flour breadmaking performance of GFB to WBC, SP, SV, TP, Tc and enthalpy © 2015 Elsevier Ltd. All rights reserved.