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 OALibJ  Vol.2 No.6 , June 2015
Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour
Yanran Qi1, Tingting Cui1, Yuexin Jing1, Changsong Shan1, Zitong Zhao1, Peng Wu1*, Xiansheng Zhang2*
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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.
Keywords: White Waxy Wheat Flour, Glutinous Rice Flour, Rapid Viscosity Analyzer, Physicochemical Properties
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, 1-8. doi: 10.4236/oalib.1101633.
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