# Influence of Rice Variety and Freezing on Flour Properties
## 3 Results and Discussion
### The Thermo-Mechanical Properties of Flour Samples from Raw and Frozen Rice
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multicolumn{2}{c}{**Basmati**} & \multicolumn{2}{c}{**Arborio**} \\ \cline{2-5}  & **Raw** & **Frozen** & **Raw** & **Frozen** \\ \hline \multicolumn{5}{c}{Proteins functionality} \\ \hline WA, \% & 59.50 \(\pm\) 0.10 \({}^{\text{\text{AB}}}\) & 57.90 \(\pm\) 0.10 \({}^{\text{\text{BB}}}\) & 64.60 \(\pm\) 0.06 \({}^{\text{\text{AA}}}\) & 62.00 \(\pm\) 0.06 \({}^{\text{\text{BA}}}\) \\ C1, Nm & 1.17 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 1.16 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 1.08 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) & 1.07 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) \\ CS, Nm & 1.23 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 0.90 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 0.75 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 0.94 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) \\ C2, Nm & 0.86 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 0.37 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 0.30 \(\pm\) 0.02 \({}^{\text{\text{BB}}}\) & 0.42 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) \\ TC2, \({}^{\circ}\)C & 54.40 \(\pm\) 0.10 \({}^{\text{\text{BA}}}\) & 58.70 \(\pm\) 0.10 \({}^{\text{\text{AA}}}\) & 52.50 \(\pm\) 0.10 \({}^{\text{\text{AB}}}\) & 50.80 \(\pm\) 0.10 \({}^{\text{\text{BB}}}\) \\ \hline \multicolumn{5}{c}{Starch behavior} \\ \hline C3, Nm & 3.42 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 2.21 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 1.93 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 2.29 \(\pm\) 0.02 \({}^{\text{\text{AA}}}\) \\ TC3, \({}^{\circ}\)C & 84.40 \(\pm\) 0.10 \({}^{\text{\text{AA}}}\) & 82.40 \(\pm\) 0.10 \({}^{\text{\text{BA}}}\) & 77.80 \(\pm\) 0.10 \({}^{\text{\text{AB}}}\) & 76.80 \(\pm\) 0.10 \({}^{\text{\text{BB}}}\) \\ C4, Nm & 3.06 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 2.57 \(\pm\) 0.01 \({}^{\text{\text{BA}}}\) & 1.47 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 1.95 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) \\ TC4, \({}^{\circ}\)C & 89.40 \(\pm\) 0.10 \({}^{\text{\text{AA}}}\) & 88.60 \(\pm\) 0.10 \({}^{\text{\text{BA}}}\) & 86.20 \(\pm\) 0.10 \({}^{\text{\text{AB}}}\) & 86.10 \(\pm\) 0.10 \({}^{\text{\text{AB}}}\) \\ C5, Nm & 4.90 \(\pm\) 0.02 \({}^{\text{\text{AA}}}\) & 4.74 \(\pm\) 0.01 \({}^{\text{\text{BA}}}\) & 2.79 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 3.58 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) \\ \hline \multicolumn{5}{c}{Dough performance indicators} \\ \hline C3 \(-\) C4, Nm & 0.36 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) & \(-\)0.36 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 0.46 \(\pm\) 0.02 \({}^{\text{\text{AA}}}\) & 0.34 \(\pm\) 0.02 \({}^{\text{\text{BA}}}\) \\ C4/C3 & 0.90 \(\pm\) 0.01 \({}^{\text{\text{BA}}}\) & 1.17 \(\pm\) 0.02 \({}^{\text{\text{AA}}}\) & 0.76 \(\pm\) 0.01 \({}^{\text{\text{BB}}}\) & 0.85 \(\pm\) 0.01 \({}^{\text{\text{AB}}}\) \\ C5 \(-\) C4, Nm & 1.84 \(\pm\) 0.01 \({}^{\text{\text{BA}}}\) & 2.17 \(\pm\) 0.01 \({}^{\text{\text{AA}}}\) & 1.32 \(\pm\) 0.02 \({}^{\text{\text{BB}}}\) & 1.64 \(\pm\) 0.03 \({}^{\text{\text{AB}}}\) \\ MPW, \% & \(-\)5.13 \(\pm\) 0.88 \({}^{\text{\text{BB}}}\) & 22.41 \(\pm\) 0.79 \({}^{\text{\text{AA}}}\) & 30.56 \(\pm\) 1.40 \({}^{\text{\text{AA}}}\) & 12.15 \(\pm\) 1.51 \({}^{\text{\text{BB}}}\) \\ TMPW, \% & 31.51 \(\pm\) 1.64 \({}^{\text{\text{BB}}}\) & 45.69 \(\pm\) 1.16 \({}^{\text{\text{AA}}}\) & 41.70 \(\pm\) 1.83 \({}^{\text{\text{BA}}}\) & 48.88 \(\pm\) 2.33 \({}^{\text{\text{AA}}}\) \\ SR, \% & 37.56 \(\pm\) 0.13 \({}^{\text{\text{BB}}}\) & 45.78 \(\pm\) 0.18 \({}^{\text{\text{AA}}}\) & 47.35 \(\pm\) 0.55 \({}^{\text{\text{AA}}}\) & 45.69 \(\pm\) 0.65 \({}^{\text{\text{BA}}}\) \\ \hline \hline \end{tabular} Data expressed as mean \(\pm\) standard deviation (\(n=3\)). * Within a row, mean values corresponding to the same rice variety, which do not share a superscript lowercase letter are significantly different (\(p<0.05\)). Within a row, mean values corresponding to the same type of treatment (raw or frozen), which do not share a superscript uppercase letter are significantly different (\(p<0.05\)).  
\end{table}