Chemical Industry and Chemical Engineering Quarterly 2011 Volume 17, Issue 3, Pages: 349-357
https://doi.org/10.2298/CICEQ110203021N
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Rheological properties and the energetic value of wheat flour substituted by different shares of white and brown rice flour
Nikolić Nada (Faculty of Technology, Leskovac)
Dodić Jelena (Faculty of Technology, Novi Sad)
Mitrovć Mirjana (Faculty of Technology, Leskovac)
Lazić Miodrag (Faculty of Technology, Leskovac)
In order to produce dough with a lower gluten content, more enriched with the
rice components and satisfactory rheological properties, the rheological
properties, energetic value and cake baking properties of wheat and white or
brown rice flour in shares from 3 to 30% (w/w) were investigated in this
paper. The water absorption in wheat-rice flour mixtures was less and
decreased to 53.5 % and 54.0 % along with the increase of the white and the
brown rice flour share, respectively, than in wheat flour, where it was
58.8%, In the dough made from rice flour a gluten network had thinner
filaments, about 2 and 1 μm in width for white and brown rice flour,
respectively, compared to those in the dough from wheat flour only, where it
was about 7 μm. The dough from rice flour had almost twice as higher
gelatinization maximum as the gelatinization maximum of the wheat flour
only. The energetic values of the dough from rice flour were smaller than
the energetic value of the wheat flour, for only 1.32%. Based on Cluster
analysis, the white or brown rice flour share of 20% was pointed out.
Keywords: rice, wheat, dough, rheology, energetic value
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