Vol. 8, Issue 6 (2020)
Investigating the influence of rice flour incorporation on baking quality of wheat pretzels
Author(s): Nusrat Jan, HR Naik, Gousia Gani, Omar Bashir, Tawheed Amin and Nageena Nazir
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.
DOI: 10.22271/chemi.2020.v8.i6r.10935
Pages: 1257-1261 | 471 Views 93 Downloads
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How to cite this article:
Nusrat Jan, HR Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Nageena Nazir. Investigating the influence of rice flour incorporation on baking quality of wheat pretzels. Int J Chem Stud 2020;8(6):1257-1261. DOI: 10.22271/chemi.2020.v8.i6r.10935
