Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

The aim of this study was to evaluate water binding capacity selected varieties rice flours as prospective processing parameter for manufacturing gluten-free products. Water retention capability determined by measuring the effective diffusivity coefficient, DSC, absorption index and solubility index. It found that with decreasing particles size flour increasing. This phenomenon dependent also on saccharides proteins content individual materials. There measured gelatinization temperature enthalpy fusion. be 2.08 J/g black 5.8 fine flour. Effective moisture diffusivities 6.167 × 10−10 m2 s−1 5.030 were found. latter lowest magnitudes from set studied samples, indicating their highest ability retain in microstructure. confirmed structural based rheological testing.