The researchers looked into making bread with a mix of wheat flour and different types of rice flour. They tested how well the rice starch gelatinized and how the bread's texture and taste changed with different rice flour ratios. They found that using 20% Sangwhang rice flour gave the best results in terms of texture and flavor. The bread made with this ratio was softer and less chewy compared to other ratios tested. Overall, using a mix of 20% Sangwhang rice flour, 20% Monascous ruber rice flour, and 20% coated soluble dietary fiber rice flour was found to be the best combination for making tasty and textured rice bread.