Table 1.
Hydration and pasting properties of rice flour and mixtures of rice /carob flours
| WHC (g/g) | WBC (g/g) | PT (°C) |
PV (cP) |
Breakdown (cP) |
Setback (cP) |
|
|---|---|---|---|---|---|---|
| Rice flour (Control) | 2.45a | 2.24a | 71.03a | 4403d | 1575b | 3222b |
| ST (15 g/100 g) | 2.15a | 2.27a | 75.05b | 2688c | 1095a | 2226a |
| MT (15 g/100 g) | 2.80a | 2.26a | 75.05b | 2533b | 1056a | 2210a |
| LT (15 g/100 g) | 2.31a | 2.29a | 75.15b | 2385a | 1084a | 2238a |
| Standard error | 0.40 | 0.06 | 1.30 | 34 | 38 | 83 |
Different letters in the same column mean significantly different (p ≤ 0.05)
ST short time roasted, MT medium time roasted, LT long time roasted, WHC water holding capacity, WBC water binding capacity, PT peak time, PV peak viscosity