Adding extruded black rice flour to wheat-based dough improves bread quality. The researchers compared regular black rice flour and extruded black rice flour in dough and bread. Extruded black rice flour dough absorbed more water and had better texture than regular black rice flour dough. The extruded black rice flour dough had a more compact structure and resulted in bread with higher volume and softer texture compared to regular black rice flour bread. This study shows that using extruded black rice flour can enhance the quality of bread.