COMPARATIVE STUDY OF SOME PHYSICO-CHEMICAL CHARACTERISTICS OF WHEAT, RICE, AND CORN FLOURS

A comparative study of the oil and water absorption and swelling capacity of wheat, rice, and corn flours was performed in the context of possible utilization of the latter two materials as partial substitutes for wheat in various types of dough for producing pastries and other food products to meet the growing popularity of low-gluten dietary solutions. Since rice and corn contain less gluten, these substitutions can be beneficial for gluten-free and/or low-gluten dietary courses. It was found that the water absorption capacities of all flours are quite close, while their oil/grease absorption capacities vary. The swelling of rice/corn flour mixtures is not lower than that of wheat, which should not deteriorate the porosity and texture of the items baked with a flour in which wheat was partially substituted with rice or corn. However, a higher grease absorption by corn flour should be taken into account when making adjustments to pastry recipes.