The influence of the addition of instant rice mash on the textural properties of rice bread
The effect of instant rice mash (IRC) addition to rice bread was evaluated.Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough.Quality parameters (baking loss, specific volume, and textural properties) Teaspoons were evaluated.Texture properties were analysed in fresh bread and in bread after 24 h o