The effect of adding cooked rice to wheat flour was examined by measuring the physical properties of the baked bread. Seven types of bread were prepared: five kinds of bread containing 10-50% cooked rice, rice flour bread, and wheat flour bread. Palatability was assessed by a sensory evaluation to identify the most suitable proportions of cooked rice and wheat flour. Five samples of bread were evaluated: four kinds of bread containing cooked rice (10-40%) and wheat flour bread. The specific

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... volume of the bread containing 10-20% cooked rice was similar to that of the wheat flour bread, while the rice flour bread had a lower specific volume than the wheat flour bread. The hardness of the wheat flour bread was the least. Increasing the proportion of added cooked rice increased the hardness as well. The adhesiveness of the bread containing 10-40% cooked rice was as low as that of the wheat flour bread, while the cohesiveness of the bread containing cooked rice was comparable to that of the wheat flour bread. The appearance and color of the bread containing 10-20% cooked rice was evaluated as highly as the wheat flour bread. The sensory evaluation of moisture, softness and elasticity was higher for the bread containing cooked rice than for the wheat flour bread. The palatability of the baked bread was higher when cooked rice had been added. The bread containing 10-20 % cooked rice was more often preferred than the wheat flour bread. These results show that cooked rice was suitable for adding to wheat flour to make bread.