What is it about?

The work is about studying impact of pigmneted rice variety on qualitative and bioactive properties of refined wheat flour. The study was further proceeded in making functional low glycemic pan breads out of substituting 5%, 10%, 15% and 20% of RWF wirh RRF.

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Why is it important?

Our findings proved that using red rice flour in combination with refined wheat flour increased the TPC and DPPH of combinations and the breads made out of it came out to be a low glycemic produxt with increased bioactive properties. This could be beneficial for overcoming issues like malnutrition and will also lower the massive usage of wheat flour in future.


The publication in iteself is a novel execution on a challenging ground of making the product appealing to the sensory panel. Furthermore, being a research scholar it was a great opportunity to work with exprienced authors and get the hard work published on the platform of Willey.

Hadiqa Iqbal

Read the Original

This page is a summary of: Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads, International Journal of Food Science & Technology, September 2022, Wiley,
DOI: 10.1111/ijfs.16047.
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