In order to yield influential information on the most recommended use of BGF, which so
far still questioned, this preliminary study was aimed to investigate the physicochemical
and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine
mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%;
40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF
were used as controls. This research revealed the different amount of BGF and wheat flour
in the mixed flour showed the significantly different value of functional and rheological
properties attributes, such as bulk density, CI, HR, WAI, WSI, SP, OAC, peak viscosity,
trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time.
We have inferred to some previous studies and speculated that the difference in functional
and rheological properties could be caused by the different amylose and amylopectin
amount in the mixed flour. As far as we know that this present study was the first study on
the mixed flour of BGF and wheat flour, therefore we suggested a more comprehensive
study such as investigation of baking performance and bread qualities.
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