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KMID : 0380619790110020099
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Korean Journal of Food Science and Technology
1979 Volume.11 No. 2 p.99 ~ p.104
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Rheological and Baking Studies of Rice - Wheat Flour Blends
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김성곤/Kim, Sung Kon
이춘녕/피이마스톤/Lee, Chun Yung/Marston, P E
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Abstract
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Rheological and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat Sour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points
than waxy-wheat blends. Rice-wheat Sour blends had shorter farinograph stability than wheat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.
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