Abstract
Wheat flour was added to a non-glutinous rice flour gel in order to maintain softness for a longer time, and the rheological properties of the modified gel were measured.
The non-glutinous rice flour gel with nothing added soon hardened, and the reducing sugar formed hardly changed. On the other hand, the non-glutinous rice flour gel with wheat flour added remained soft, and the reducing sugar formed increased. The increasing addition of wheat flour to the non-glutinous rice flour gel reduced the hardness and cohesiveness, and increased the reducing sugar formed.
Consequently, adding wheat flour is effective to maintain the softness of a non-glutinous rice flour gel for a longer time.
