It was observed that the minimum quantity of vital wheat gluten requiredto mix with rice flour in bread making to be 20 %. Studies on the chemicalcomposition of this bread showed higher moisture and protein levels than wheatbread. Farinograph absorption curves of wheat gluten/rice flour mixesshowed that stable doughs could be made with mixes having 20 % and 25 %wfw Gluten. It was observed that such doughs needed 70% water. Amylographviscosity data showed the above mixture to behave like rice flour onheating, but on cooling it did not show a sharp increase in viscosity like riceflour. The extensibility of the above dough was lower and the resistence washigher than in a wheat flour dough. Gluten/rice flour dough tended to collapseand became porous after two hours. This dough gave a good loaf whendeveloped by a combination of chemical and activated dough developmentmethods. Lecithin when used at 0.5 % (w/w) concentration in the form of aliquid crystaline lipid phase was found to improve the loaf volume further.
