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http://dx.doi.org/10.1094/CCHEM.2001.78.6.701

has been cited by the following article:

• TITLE: Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour

  AUTHORS: Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang

  KEYWORDS: White Waxy Wheat Flour, Glutinous Rice Flour, Rapid Viscosity Analyzer, Physicochemical Properties

  JOURNAL NAME: Open Access Library Journal, Vol.2 No.6, June 23, 2015

  ABSTRACT: Physicochemical properties of white waxy wheat flour and glutinous rice flour were studied comparatively in this work. The swelling power, rapid viscosity analyzer (RVA), water-retaining capacity, paste transparency, freezing and thawing stability, digestibility and paste retrogradation characteristics of white waxy wheat flour and glutinous rice flour were measured. The results showed that there were great differences of physicochemical properties between white waxy wheat flour and glutinous rice flour. White waxy wheat flour displayed higher swelling power in high temperature and pasting temperature, lower water-retaining capacity peak viscosity, trough viscosity, breakdown, final viscosity, setback and peak time and transparency than glutinous rice flour. While white waxy wheat flour had good freezing and thawing stability, digestibility and anti-retrogradation ability.