Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed ß-glucan concentrate.

ABSTRACT

This study was aimed at evaluating the potential of barley ß-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. ß-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added ß-glucans. The rice dough supplemented with ß-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of ß-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed ß-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native ß-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.