The researchers wanted to make gluten-free bread using rice flour instead of wheat flour. They added different amounts of egg to see how it affected the bread's quality. Bread with egg was harder and chewier but had less volume and was less springy. Adding more egg made the bread moister and chewier but less hard. Bread with 34g of egg per 100g of flour was liked the most. They then tried baking the bread using a microwave, a combination of microwave and hot air, and just hot air. The bread baked with a combination of microwave and hot air was liked the most and had the best texture. Microwave baking made the bread lighter in color. Adding egg and using a combination of microwave and hot air baking made the rice-flour bread the most liked.