Abstract:Effects of pre-gelatinized cassava modified starch, pre-gelatinized potato starch, pre-gelatinized maize modified starch and pre-gelatinized rice flour on the sensory quality of mochi bread were evaluated by analysis of the specific volume, resilience and Brabender viscographs of Mochi Bread. The results showed that Mochi bread prepared with pre-gelatinized cassava, potato modified starch had good taste and appearance. But the Mochi bread prepared with pre-gelatinized maize modified starch or rice flour had no good taste and smaller specific volume. When the mass ratio of pre-gelatinized cassava to potato modified starch was 1:1, Mochi bread had the best processing performance, fresh taste and resilience, as well as the largest specific volume and the best shape retention .
