Wheat Bread with Addition of Rice Flour

摘要

The favourable balance of aminoacids in the rice flour and their good digestibility by the human organism make it a valuable raw material for a use in the bread production, especially in the countries in which rice is a traditional preferable product and considerably cheaper than wheat grain. The chemical composition of the flour from rice screenings doesen't differ essentialy from this of the initial raw material, which gives a reason for its effective use in wheat bread preparation (1,2).