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

Table 2.

Effect of partially substituting whole wheat flour with broken rice flour on peak temperature of dough, shear thinning and retrogradation behavior using Mixolab

Flour	Dough temperature at C3 (peak, °C)	C4 (Nm)	Shear thinning (%)	C5 (Nm)	Retrogradation (%)
Wheat flour	70.35 ± 0.636^a	0.558 ± 0.014^a	42.648 ± 1.704^e	0.878 ± 0.003^a	36.449 ± 1.406^a
10% rice	69.60 ± 0.424^a	0.581 ± 0.008^b	40.594 ± 0.266^d	0.882 ± 0.004^a	34.124 ± 1.279^a
20% rice	71.60 ± 0.424^b	0.630 ± 0.002^d	38.494 ± 0.260^c	0.974 ± 0.007^b	35.367 ± 0.687^a
30% rice	71.60 ± 1.414^b	0.613 ± 0.016^c	37.866 ± 0.642^c	0.912 ± 0.011^a	32.754 ± 0.924^a
40% rice	71.30 ± 0.778^b	0.614 ± 0.001^c	35.673 ± 1.600^b	0.889 ± 0.048^a	30.887 ± 3.818^a
50% rice	71.45 ± 0.354^b	0.651 ± 0.016^e	33.758 ± 1.656^a	0.934 ± 0.013^a	30.321 ± 0.739^a

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

Shear thinning—(C3–C4)%, retrogradation—(C5–C4)%