Sivaramakrishnan et al., (2004) studied the baking properties of two varieties of rice with hydroxyl propyl methyl cellulose (HPMC) added as gluten substitute and found that the pure rice dough had the least volume expansion and as HPMC was added, there was considerable expansion. At 3% HPMC addition, the height is found to decrease because the dough showed a tendency to flow out of the pan bread due to very high expansion. The moisture loss was found to be less for 3% HPMC addition than any other concentration. At 4.5% additions of HPMC, the dough system had become too rigid to incorporate gasses. For the pure rice bread, there was a high moisture loss; this showed that there was not water absorption due to the absence of a definable structure. Long grain rice with 3.0% HPMC addition resulted in good bread dough with a better crumb.
Gujral and Rosell (2004) indicated that the acceptable bread can be obtained from rice flour by incorporating HPMC at levels of 4%. The HPMC can effectively retain the CO2 produced during the fermentation and is able to provide the structure so as to result in a light baked product. In the presence of 4% HPMC, it was possible to obtain bread loaves with 2.5 cm3/g specific volume. Lowering the HPMC levels in the rice bread recipe lead to deterioration of the rice bread specific volume, the decrease being 26.0 and 41.6% when HPMC was lowered from 4 to 2 and 0% respectively.
López et al., (2004) evaluated the use of rice flour corn and cassava starch