. 2019 Mar 30;56(5):2490–2500. doi: 10.1007/s13197-019-03726-5

Table 1.

Effect of partially substituting whole wheat flour with broken rice flour on the rheological characteristics of dough using Mixolab

Flour	WA (%)	DDT (min)	Stability (min)	C2 (Nm)	Protein weakening (%)	C3 (Nm)	Speed of gelatinization (%)
Wheat flour	74.30 ± 0.033^b	0.915 ± 0.021^d	5.215 ± 0.898^d	0.380 ± 0.012^e	58.911 ± 0.641^c	0.973 ± 0.004^a	60.994 ± 1.406^a
10% rice	72.75 ± 0.028^a	0.855 ± 0.035^c	2.725 ± 0.064^c	0.339 ± 0.002^d	60.525 ± 0.280^c	0.978 ± 0.010^b	65.386 ± 0.567^b
20% rice	73.50 ± 0.063^a	0.84 ± 0.014^c	2.100 ± 0.354^b	0.340 ± 0.002^d	59.870 ± 0.049^c	1.024 ± 0.008^e	66.828 ± 0.459^c
30% rice	74.75 ± 0.007^b	0.75 ± 0.001^b	1.290 ± 0.057^a	0.308 ± 0.004^c	58.904 ± 2.463^c	0.987 ± 0.015^d	68.778 ± 0.040^d
40% rice	75.50 ± 0.034^c	0.715 ± 0.021^a	1.130 ± 0.071^a	0.299 ± 0.003^b	54.629 ± 0.332^b	0.974 ± 0.023^a	68.653 ± 0.447^d
50% rice	76.6 ± 0.072^d	0.7 ± 0.042^a	1.145 ± 0.035^a	0.282 ± 0.001^a	52.569 ± 0.050^a	0.982 ± 0.002^c	71.334 ± 0.072^e

WA—Mixolab water absorption, DDT—dough development time, protein weakening- (C1 at 8 min-C2), speed of gelatinization—(C3–C2%)

Means with different superscript in the same column differ significantly (p < 0.05)