Rheological Properties of Dough Added with Black Rice Flour

흑미가루를 첨가한 밀가루 반죽의 물리적 특성

  • Jung, Dong-Sik (Division of Bioscience and Biotechnology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Division of Bioscience and Biotechnology and Institute of Agricultural Science and Technology, Chonnam National University)
  • 정동식 (전남대학교 응용생물공학부 식품공학.농업과학기술연구소) ;
  • 은종방 (전남대학교 응용생물공학부 식품공학.농업과학기술연구소)
  • Published : 2003.02.01

Abstract

The rheological properties of wheat flour and black rice flour dough were investigated in dough added with 0, 10, 20, and 30% of black rice flour (BRF). Increase in BRF concentration resulted in: decreases in protein and gluten contents, whereas ash content increased; decreases in water absorption, stability, development time, elasticity, and valorimeter value of the dough, whereas increase in weakness of the dough, as revealed through farinogram; low initial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and at $94^{\circ}C$, as revealed through amylogram; decreases in extensibility, resistance to extension, and energy, whereas increase in R/E ratio, as revealed through extensogram.

Keywords

black rice flour;dough;rheological properties

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