The appearances of cookies containing wheat flour, white rice
flour, brown rice flour, GBR flour, and heat-moisture treated GBR
flour are shown in Fig. 1. All cookies showed acceptable cracking on
the surface but the cookies containing brown rice, GBR, and heatmoisture
treated GBR flours had higher degrees of surface
cracking than the control wheat flour cookie. As observed in the
color data, the appearances of pure white rice cookie and pure
brown rice cookie appeared similar to that of the control wheat
flour cookie. The cookies containing pure GBR or pure heatmoisture
treated GBR, however, produced much darker cookies in
agreement with the color data. The germination and heat-moisture
treatment of brown rice were effective pre-treatments to provide
colors to the cookies containing brown rice. In addition those
treatments may provide additional flavors to the cookies which
could enhance the acceptability from consumers