The researchers wanted to find out how the amount of amylose in rice flour affects the quality of gluten-free rice cupcakes. They mixed rice flours with different amylose levels and studied their properties. They found that as amylose content increased, the solubility of the flour decreased. The size of starch particles in the flour varied, and the texture of the cupcakes changed with different amylose levels. Cupcakes made with 15% amylose flour had the best volume and texture. This suggests that the amount of amylose in rice flour is important for making tasty bakery products.