What is it about?

The type and composition of the flour greatly affected the physicochemical and viscoelastic properties of the composite flour. RF played an important role in the pasting and thermal properties. Combining RF and MPC could be used to enhance the elastic behavior of dough systems.

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Why is it important?

The composite flour (CF) containing the highest proportion of rice flour (RF) had the highest pasting temperature, peak viscosity, breakdown, setback, and melting enthalpy of retrograded amylopectin. The deconvoluted thermogram from differential scanning calorimetry (DSC) clearly distinguished the endotherms that arose from starch gelatinization, protein denaturation, and melting of the amylose−lipid complex. The gelatinization endotherm of CF was mainly governed by RF. CF containing a higher proportion of RF and mung bean protein concentrate had stronger elastic behavior.


I hope this article will be a great source of knowledge and will indicate the potential of rice−mung bean composite flour used as a basic ingredient to formulate gluten‐free and/or plant‐based foods. The properties of pasting and thermal characteristics of the composite suspensions could be helpfully used to indicate the processing parameters, including the cooking temperature as starch gelatinization, and/or protein denaturation in the flour−water system. On the other hand, the viscoelastic properties of the composite flour's dough could be applied to create a dough with a desirable texture.

Mr. Teeratat Piyapattanamongkol
Chulalongkorn University

Read the Original

This page is a summary of: Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods, Cereal Chemistry, July 2022, Wiley, DOI: 10.1002/cche.10588.
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