Parboiling effect on the rheological characteristics of Sahel 108, 328 and 329 rice varieties grown in Senegal River Valley

In order to help State ensure food security of the populations, technologies for substituting wheat flour with from local resources such as rice are used in bread making. The aim this study was determine rheological behavior pastes obtained by incorporating parboiled and non-parboiled bread-making process. results revealed that parboiling improves tenacity mixed (85%) (15%) paste. Indeed, Sahel 328 329 varieties would give a tougher paste (P/L = 1.24±0.030; 1.28±0.020 respectively) closer 100% (P/L= 1.13±0.050). incorporation resulted swelling index closest control (WS). also indicated all studied composite flours had satisfactory baking strength. Of varieties, when parboiled, gave properties (100% wheat). addition, we can consider study, alternative use supports idea be better vehicle than soft iron folic acid fortification Senegal.