Table 1. Formula of bread added with pregelatinzed rice flours

Treatments	Moisture contents of dough (%)	Rice cultivars	Ingredient (g)
			Wheat flour	Rice flour	Water	Sugar	Salt	Nonfat dry milk powder	Yeast	Butter
Raw	42	‘Hiami’	70	30	64.2	6	2	3	3	4
		‘Hopyeng’	70	30	64.5	6	2	3	3	4
		‘Hyunpum’	70	30	64.5	6	2	3	3	4
Pregelatinized	42	‘Hiami’	70	30	65.3	6	2	3	3	4
		‘Hopyeng’	70	30	65.6	6	2	3	3	4
		‘Hyunpum’	70	30	65.7	6	2	3	3	4
	44	‘Hiami’	70	30	74.0	6	2	3	3	4
		‘Hopyeng’	70	30	74.8	6	2	3	3	4
		‘Hyunpum’	70	30	75.6	6	2	3	3	4