Journal of Food Science and Technology

, Volume 52, Issue 8, pp 4852–4862 | Cite as

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

  • Yash Dixit
  • Suvendu Bhattacharya
Original Article


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.


Rice dough Additives Oscillation Microstructure Sensory assessment Interrelation 


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  1. 1.Food Engineering DepartmentCSIR-Central Food Technological Research InstituteMysoreIndia

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