Vol. 11, Issue 1 (2022)

Author(s):
Qudsiya Ayaz, HR Naik, Sajad Mohd Wani, Syed Zameer Hussain, Tawheed Amin and Nusrat Jan

Abstract:
The present study was undertaken to develop low-gluten flat-bread from the rice and wheat flour. Composite flour was prepared by blending wheat flour with rice flour in the ratio of 48:52. Functional properties, bread parameters, and organoleptic properties were evaluated and the results revealed that water absorption capacity and oil absorption capacity increased with increase in rice flour incorporation while as gluten content, loaf volume, specific volume decreased. Overall acceptability for flat bread was awarded highest score indicating 52% rice flour addition showed increase in bread quality parameters without affecting its quality attributes.