Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough

Abstract

In a previous study, rice bread was prepared using a combination of rice–wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5–15% addition level (p < 0.05), but it showed an increasing trend at the 20–30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount.