Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour

Yanran Qi¹, Tingting Cui¹, Yuexin Jing¹, Changsong Shan¹, Zitong Zhao¹, Peng Wu^1*, Xiansheng Zhang^2*

¹College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China.
²State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai’an, China.

DOI: 10.4236/oalib.1101633                

Abstract

Physicochemical properties of white waxy wheat flour and glutinous rice flour were studied comparatively in this work. The swelling power, rapid viscosity analyzer (RVA), water-retaining capacity, paste transparency, freezing and thawing stability, digestibility and paste retrogradation characteristics of white waxy wheat flour and glutinous rice flour were measured. The results showed that there were great differences of physicochemical properties between white waxy wheat flour and glutinous rice flour. White waxy wheat flour displayed higher swelling power in high temperature and pasting temperature, lower water-retaining capacity peak viscosity, trough viscosity, breakdown, final viscosity, setback and peak time and transparency than glutinous rice flour. While white waxy wheat flour had good freezing and thawing stability, digestibility and anti-retrogradation ability.

Keywords

White Waxy Wheat Flour, Glutinous Rice Flour, Rapid Viscosity Analyzer, Physicochemical Properties

Conflicts of Interest

The authors declare no conflicts of interest.

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