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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

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Abstract

The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as whey protein concentrate (WPC) (0–10 %), xanthan gum (0–5 %), sucrose (0–20 %) and salt (0–2 %) have been incorporated, and the rheological (small-deformation oscillation) as well as sensory characteristics have been determined, in addition to microstructural observations and finding inter-relationships. The second order polynomial can adequately explain the rheological parameters like storage modulus, loss modulus and complex viscosity (R = 0.863–0.889, p ≤ 0.01) while it is poor for phase angle (R = 0.659, p ≤ 0.01). Among these additives, xanthan gum imparts the strongest effect (significant at p ≤ 0.01) followed by whey protein concentrate. The effects of these additives are predominantly linear though quadratic effects are also significant in several cases. A cohesive microstructure with improved binding occurs with a high level (7.5 %) of WPC. It is concluded that a judicious selection of additives in appropriate levels can develop rice doughs that possess the desirable handling properties leading to preparation of products.

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Authors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570020, India

    Yash Dixit & Suvendu Bhattacharya

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  1. Yash Dixit
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  2. Suvendu Bhattacharya
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Correspondence to Suvendu Bhattacharya.

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Dixit, Y., Bhattacharya, S. Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. J Food Sci Technol 52, 4852–4862 (2015). https://doi.org/10.1007/s13197-014-1591-4

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  • DOI: https://doi.org/10.1007/s13197-014-1591-4

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