Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours

The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, the black rice Negro (NRF) variety, were investigated in this study terms of proximate composition, solvent retention capacity (SRC), thermo-mechanical properties dough bread quality. flours fell into classes with very low amylose content (ARF BRF); NRF had highest contents protein (11.16%), crude fiber (4.75%), ash (1.30%), fats (3.42%). Correlations obtained between CaCl2-SRC content, NaCl-SRC lactic acid-SRC content. prepared BRF a lower value weakening, which suggests higher resistance proteins to kneading. On other hand, exhibited suggesting resistance. Increasing amount water used prepare resulted decrease rate starch retrogradation, while breakdown decreased for remained constant ARF NRF. specific volume texture have been improved by using larger preparation dough. was negatively correlated (p < 0.05) bread. best quality when used.