High-protein rice flour in the development of gluten-free pasta.

Cahokia Rice, a new biofortified high-protein (10%-12%) variety of rice, was used to develop and analyze a gluten-free pasta. Different pastas were made with high-protein white rice flour (HPWRP), high-protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss.