article Open Access
Investigating the influence of rice flour incorporation on baking quality of wheat pretzels
International Journal of Chemical Studies · 2020 · Vol. 8(6) · pp. 1257–1261
Nusrat Jan✉(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir)HR Naik(Islamic University of Science and Technology)Gousia Gani(Islamic University of Science and Technology)Omar Bashir(Islamic University of Science and Technology)Tawheed Amin(Islamic University of Science and Technology)Nageena Nazir(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir)
Abstract
Influence of 35% rice flour addition to wheat flour was investigated for chemical, functional and baking quality of pretzels. Results revealed that rice flour addition increased the lightness and true density while as emulsion activity, gelatinization temperature and least gelation concentration decreased. Farinographic characteristics indicated that water absorption capacity increased with decreasing mixing tolerance index. Pretzels developed with 35% rice flour addition showed increase in diameter, spread ratio of pretzels as well as fracturability.
Food composition and propertiesAgricultural Engineering and MechanizationPolysaccharides Composition and ApplicationsLightnessFood scienceAbsorption of waterRice flourWheat flourEmulsionChemistryMixing (physics)Materials scienceComposite material
Citations
1
FWCI
0.12
field-weighted impact
References
19
Percentile
49%
vs. same field & year
References
An overview of global rice production, supply, trade, and consumption
Annals of the New York Academy of Sciences · 2014 · 1,514 citations
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