MAKING RICE BISCUITS FOR PEOPLE WITH GLUTEN ALLERGY. | ||
| Diyala Agricultural Sciences Journal | ||
| Article 1, Volume 8, Issue 1, June 2016, Pages 72-82 | ||
| Author | ||
| Dhilal Mehdi Abdul- Kadir | ||
| Abstract | ||
| The paper aims at investigating the impact of substituting wheat flour with rice flour on the chemical composition and qualitative properties of biscuits. The treatments of the paper was A( 0% rice flour) ، B ( 25% rice flour ) ، C ( 50% rice flour) ، D ( 75% rice flour) and E ( 100% rice flour) . Results of the chemical analysis show that protein and fat ratios decreased from 14.90% to 8.90% based on dry weight. While there was an increase in the ratios of ash and carbohydrates; ash ratio ranged between 0.70% and 1.10% on the basis of dry weight، and the carbohydrates ratio fell between 82.50% and 89.00 % based on dry weight. Regarding biscuits flakiness، it show a decrease in spite of the absence of significant variations among factors. Factor A equals (0% rice flour)، 1.60 cm، while factor E reached to (100% rice flour) 0.80cm، with a decrease ratio of 12.50% and 50.00%. Concerning biscuits spread ratio، it signifies an increase، noticing significant variations among factors. Factor E (100% rice flour) marks the highest degree mounting to 5.40 compared to factor A (0% rice flour) of 3.80 degree. In Sensory evaluation، concerning tenderness، factor E (100% rice flour) gained the highest level of 9.00 followed by B، C، D factors as compared to factor A (0% rice flour) of 7.30 degree. In crumb colour values trait، factor C (50% rice flour) reached the highest degree of 19.00 followed by factor B (25% rice flour) of 18.40 degree. Factor E (100% rice flour) signals the highest degree considering flavour reaching to 19.00، flowed by factors D and C of 17.80 degree and 16.50 degree respectively. Specific volume feature decreased as factor E (100% rice flour) gained the lest degree of 27.30، followed by B، C، D factors as compared to factor A (0% rice flour) which had a degree of 35.10. Finally، factors B and C show the highest degrees in sensory properties total reaching to 84.30 and 82.60 respectively. | ||
| Keywords | ||
| Rice; Wheat flour; biscuits | ||
|
Statistics Article View: 49 PDF Download: 32 |
||