Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking Quality

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Abstract
Results show that the addition of rice starch to hard wheat flour improves the dough properties and baking quality as demonstrated by the tests and the readings of Farinograph, Extensograph and Amylograph as well as increases the reducing sugars, acidity and the volume of the produced bread. Experiments proved that best results were observed when rice starch was added to hard wheat flour at 6 to 8%.

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