I believe that the article Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice based bread: case of steamed-cooked “Ablo” is a very interesting one, very well described in my opinion and of a high quality. I liked very much the methodology used and how the authors explained the results obtained. However, I think that a better description of how amylose content was determined should be made (the authors described very vague only according to the method described by Mestres et al. 1996). Also in my opinion a determination of starch content it would have been also very useful in order to understand the process that occurs (through the difference we would know also the amylopectin content). The authors analyzed the textural parameters to the steamed-ablo. Well, in my opinion are not so eloquent one (it must be analyzed these data during days or hours period-depending on ablo shelf life –these are important data for consumers). The data presented in tables 1,2 and 4 should be with standard deviation (it is not enough the mentioned made that for all data the coefficient of variation are inferior to 10 %). Also the significance between data should be offer in the tables.

I believe that the authors made all the required corrections and therefore the article is now sustainable for publication.