EFFECTS OF HEAT-MOISTURE TREATED RICE FLOUR ON PHYSICOCHEMICAL PROPERTIES OF COMPOSITE OF WHEAT AND RICE FLOURS AND QUALITY OF THE COOKIES

Abstract

Rice is an essential food, consumed daily in enormous quantities around the world. A cookie is described as a thin, sweet, and usually small cake, usually made from wheat flour. In this research , the cookie was made from a mixture of wheat flour and rice flour with different amylose contents to reduce gluten content. The heat-moisture treatment method was also applied to all types of rice grains. Protein content decreased slightly in the composite flours (both untreated and HMT-treated rice flours) compared to the Control; in addition, carbohydrate content increased when wheat flour was partially replaced by rice flour (both untreated and HMT-treated). At the same time, the flour mixtures containing rice flour indicated better cooking stability. In addition, cookies using the composite flour containing rice flour (both untreated and HMT treated) also illustrated improvements in appearance, such as more spread out, softer texture, and brighter yellow color. Digestibility was reduced due to decreased RDS content and strong increase in RS content. Introducing rice ingredients into research and food production will facilitate rice production, diversify rice products. This study provides a clear insight into the impact on the structure and properties of cookies made from rice-wheat flour mixture, supplies a foundation for future research aimed at developing other alternative flours.