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.
Cite this paper
Qi, Y. , Cui, T. , Jing, Y. , Shan, C. , Zhao, Z. , Wu, P. and Zhang, X. (2015). Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour. Open Access Library Journal, 2, e1633. doi: http://dx.doi.org/10.4236/oalib.1101633.
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