This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the "Baromi 2 (B2)" soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were observed substitution levels up to 20%. Increasing B2 levels also reduced the crust’s Browning Index (BI), whereas products with appropriate B2 substitution exhibited reduced staling rates. These findings suggest that B2 has the potential to be used as a wheat flour substitute at levels up to 20% in baked goods. This study also reaffirms B2’s suitability as an alternative to wheat flour, suggesting that incorporating various baking enzymes and gluten substitutes will improve the quality of rice-based bread products in future applications.

Abstract
Introduction
Materials and Method
    Materials
    Preparation of white pan bread and dough
    Analysis of dough pH and fermentation gasretention capability
    Analysis of baking loss rate, specific volume,and height of the product
    Moisture content of the products
    Color analysis of the products
    Texture profile analysis (TPA) of the products
    Statistical analysis
Results and Discussion
    Physicochemical quality characteristics of whitepan bread and dough
    Color analysis of white pan bread
    TPA of white pan bread
Conclusion
References

• Yeon-Ji Jo(Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea, Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• Ga Hyeon Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• Sung Huo Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• Sung Hoon Park(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea) Corresponding author