Physico-chemical characteristics of wheat and rice flours as substituents for wheat

Abstract

The aim of the study. To study and compare some of the rheological and sensorial parameters of corn and rice flour to improve the understanding of their effect on the properties of wheat flour and dough in the context of possible partial substitution of wheat with such less-gluten- containing components. Both possible substituents are widely cultivated and easily available in Ukraine, which facilitates their utilization as additional components of various types of dough.