Abstract
SummaryThe physical, functional and thermo‐mechanical properties of rice flours prepared from long, round and medium rice grain and of foxtail millet (Setaria italica) flour were investigated. The impact of foxtail millet flour addition on the thermo‐mechanical properties to the rice flours was also explored. Rice flour from long grain had higher amylose content (26.37%), while the rice flour from round grain had better hydration properties compared to the other rice flours. The dough from long grain rice flour exhibited higher starch gelatinisation temperature and cooking stability and lower starch retrogradation compared to the other investigated rice flours. Foxtail millet flour addition to the rice flours exerted a lower impact on the thermo‐mechanical properties of the dough based on rice flour from long grain compared to the other investigated rice flours. These differences might be due to the differences in terms of starch properties and proximate composition of the flour samples.
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