Table 4. Avrami exponent (n), rate constant (k) and time contant (1/k) of bread added with pregelatinzed rice flours

Treatments	Moisture contents of dough (%)	Rice cultivars	Avrami exponent (n)1)	Rate constant (k)2)	Time constant (1/k)
Raw	42	‘Hiami’	0.8363	9.4×10−3	106.38
		‘Hopyeng’	1.2202	13.5×10−3	74.07
		‘Hyunpum’	0.6924	11.4×10−3	87.72
Pregelatinized	42	‘Hiami’	0.9412	9.0×10−3	111.11
		‘Hopyeng’	0.7174	10.5×10−3	95.24
		‘Hyunpum’	0.8230	8.9×10−3	112.36
	44	‘Hiami’	1.5814	6.8×10−3	147.06
		‘Hopyeng’	1.0336	10.0×10−3	100.00
		‘Hyunpum’	2.2922	6.0×10−3	166.67

Values obtained from slop of plot log {−ln(E_L − E_t) / (E_L − E_O)} vs log t.
Values obtained from slop of plot ln(E_L - E_t) vs time.