TITLE:
Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour
AUTHORS:
Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang
KEYWORDS:
White Waxy Wheat Flour, Glutinous Rice Flour, Rapid Viscosity Analyzer, Physicochemical Properties
JOURNAL NAME:
Open Access Library Journal,
Vol.2 No.6,
June
23,
2015
ABSTRACT: Physicochemical properties of white waxy wheat flour and glutinous rice
flour were studied comparatively in this work. The swelling power, rapid
viscosity analyzer (RVA), water-retaining capacity, paste transparency,
freezing and thawing stability, digestibility and paste retrogradation
characteristics of white waxy wheat flour and glutinous rice flour were
measured. The results showed that there were great differences of
physicochemical properties between white waxy wheat flour and glutinous rice
flour. White waxy wheat flour displayed higher swelling power in high
temperature and pasting temperature, lower water-retaining capacity peak
viscosity, trough viscosity, breakdown, final viscosity, setback and peak time
and transparency than glutinous rice flour. While white waxy wheat flour had
good freezing and thawing stability, digestibility and anti-retrogradation
ability.