Premium
Rheological Properties and Bread Quality of Wheat and Rice Starch Composite Flours
Author(s) -
Seyam AbdelMonem,
Kidman F. C.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760280607
Subject(s) - farinograph , starch , rheology , absorption of water , food science , composite number , wheat flour , materials science , mathematics , chemistry , composite material
Rice starch was added to wheat flour to form different rice composite flours. The rheological characteristics of different mixtures showed a decrease in the farinograph absorption and an increase in mechanical tolerance index when rice starch was added at 40% level. Dough stability, development time, arrival time and over‐all farinograph profile scores were decreased. Extensograph data showed an increase in dough deadness and a drop in dough extensibility. Although dough rheology data indicated that the addition of rice starch weakened the dough, bread of acceptable quality was obtained when rice starch was added at 25% level. This should be of interest for development countries where rice is a native crop.