In order to yield influential information on the most recommended use of BGF, which so far still questioned, this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties attributes, such as bulk density, CI, HR, WAI, WSI, SP, OAC, peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time. We have inferred to some previous studies and speculated that the difference in functional and rheological properties could be caused by the different amylose and amylopectin amount in the mixed flour. As far as we know that this present study was the first study on the mixed flour of BGF and wheat flour, therefore we suggested a more comprehensive study such as investigation of baking performance and bread qualities.

Original languageEnglish
Pages (from-to)167-173
Number of pages7
JournalFood Research
Issue number1
Publication statusPublished - Feb 2021


  • BGF
  • Viscosity
  • Wheat flour


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