Rheological properties of rice dough for making rice bread

By H. Sivaramakrishnan, B. Senge, P. K. Chattopadhyay. 2004

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Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars (2009, result): “Previous results reported that supplementation of bread wheat flour with rice (Sivaramakrishnan et al. 2004; Gujral et al. 2003; Nishita and Bean 1979), corn (Navickis 1987; Martinez and El-Dahs 1993; Alpaslan and Hayta 2006), and soy flour (Ribotta et al.”
Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology (2014, methodology): “Upon addition of HPMC, the consistency and rheological properties of rice flour dough closely resemble those of wheat dough (Sivaramakrishnan et al., 2004), resulting in rice flour bread with quality comparable to that of wheat bread (Ylimaki et al.”