The quality characteristics of the breads obtained from rice varieties
are shown in Table 6. Specific volume values of gluten-free
breads (GFB) ranged from 1.80 to 2.41 ml/g, which agrees with
previously reported (de la Hera. Martinez, et al., 2013b; Matos &
Rosell, 2012; Sciarini et al., 2010).