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Background: Gluten free biscuits are at high demand at present which is suitable for celiac patient. Many changes takes place during the preparation of biscuit may be due to ingredients used or baking process. Therefore, this research was conducted to evaluate the physical and textural properties of gluten free biscuit containing rice flour, soya flour and buckwheat flour. Methods: The experiment was carried out during the period from January, 2018 to April, 2018. Gluten free biscuits were prepared from composite flours of two varieties of rice flours, soya flour and buckwheat flour. The physical and textural properties were investigated using standard procedures. Result: Due to addition of buckwheat flour and soya flour weight and hardness of the developed biscuit was increased and diameter, thickness was decreased. Colour tends to redness and yellowness. This is due to addition of soya flour and buckwheat flour in other treatments. Therefore, gluten free biscuit can be prepared by using rice flour, soya flour and buckwheat flour with good physical and textural properties. [ABSTRACT FROM AUTHOR]

Nixtamalization is an important process because it results in an increased calcium intake in consumers eating products that have been thus prepared. Nixtamalization generates a high amount of organic waste called nejayote. The objective of this research was to evaluate the chemical, textural, and viscoelastic properties of nixtamalized dough with the addition of nejayote and nejayote solids. A 4 × 4 two-factor (percentage of nejayote solids and nejayote concentration) factorial design was applied. Results demonstrated that ashes and CaCO 3 increase significantly in nixtamalized dough with nejayote. Textural parameters, hardness, and cohesiveness of dough with nejayote solids added did not show significant differences. Nixtamalized dough with whole nejayote appears to increase hardness and decrease cohesiveness. Control dough and nixtamalized dough with diluted nejayote 1:1 (100 g nejayote:100 g water) and 30 g/100 g of nejayote solids added did not show significant differences in cohesiveness, resilience, total elasticity, storage modulus (G′), loss modulus (G″), and loss tangent (tan δ). Total elasticity of nixtamalized dough with diluted nejayote is higher than that of the control dough. Consequently, using diluted nejayote and adding nejayote solids during the nixtamalization process may be an appropriate method by which to reduce organic waste. [ABSTRACT FROM AUTHOR]

This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 µm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, inal or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties. [ABSTRACT FROM AUTHOR]

Considering the importance of the technological aspects of fortified foods, this study was conducted to investigate the effects of whole green banana flour (WGBF) made from peel and pulp on technological aspects of dough and bread. Freeze-dried flour (FDF) and air-oven dried flour (ODF) from WGB were used to substitute wheat flour at three levels (10%, 20% and 30%). At 30% substitution level, elasticity, loss modulus and complex viscosity of dough were higher in the fortified samples compared to the 100% wheat flour bread (p < 0.05). At 20% substitution level, cohesion was decreased in the fortified dough samples compared to control and FDF ones (p < 0.05). The use of WGBF resulted in a denser, harder and chewier bread with increasing the substitution level. Banana bread stored at −20 °C for one week had significantly lower (p < 0.05) firmness and water loss compared to 4 and 25 °C. • The use of the whole green banana flour resulted in an elastic bread dough. • Dough large deformation properties were correlated with bread textural properties. • 30% wheat flour substitution with green banana flour produced a fortified bread. • Baking performance was not negatively affected by green banana flour substitution. • The drying technology of green banana flour had an impact on fortified bread texture. [ABSTRACT FROM AUTHOR]