Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour [PDF]
FoodsThe grinding process is one of the key factors affecting the quality of glutinous rice flour (GRF). As an emerging grinding method, semidry grinding aims to solve the problems of the high yield of wastewater in traditional wet grinding and the high ...
Dan Ouyang +2 more
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Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. [PDF]
PLoS ONE, 2016 Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified
Yang Qin +5 more
doaj +4 more sources
Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry [PDF]
FoodsTaopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat–moisture treatment (110 °C, 4 h; moisture contents 12–36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared ...
Shanshan Wu, Fayin Ye
exaly +4 more sources
Effects of Milling Methods on the Physicochemical Properties of Rice Flour from Indica, Japonica, and Glutinous Rice [PDF]
FoodsThis study evaluated the effects of three milling methods, which are dry, semi-dry, and wet milling, on the physicochemical, thermal, and rheological properties of three types of broken rice (indica, japonica, and glutinous rice). The aim was to evaluate
Chunlei Zheng +3 more
doaj +4 more sources
Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans [PDF]
Food Science and NutritionAbstractThis study blended five types of beans—florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean—with glutinous rice flour (GRF) to create a synergistic heat–moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings.
Sun Qiangqiang
exaly +4 more sources
Effects of milling methods on the properties of glutinous rice flour and sweet dumplings. [PDF]
J Food Sci Technol, 2021 Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour.
Zhang H, Wu F, Xu D, Xu X.
europepmc +3 more sources
Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract [PDF]
Heliyon, 2022 Polyphenols in plant can interact with amylose and amylopectin in different ways affecting their hydrolysis by α-amylase. Pancreatin liberated starch from non-glutinous rice flour heated with and without an aqueous extract of sorghum seeds, and ...
Umeo Takahama +2 more
doaj +2 more sources
Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking
Foods, 2023 The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice ...
Iva Burešová +4 more
doaj +5 more sources
The states of water in glutinous rice flour characterized by interpreting desorption isotherm. [PDF]
J Food Sci Technol, 2017 Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06-0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated.
Zhao X, Zhang H, Duan R, Feng Z.
europepmc +4 more sources
Purification and Characterization of Endogenous α-Amylase from Glutinous Rice Flour. [PDF]
FoodsEndogenous α-amylase activity is crucial for determining the end-use value of glutinous rice flour (GRF), and controlling it is a key goal in the milling process. Although the structure and properties of starch and protein in GRF have been extensively studied, there is little information on endogenous α-amylase in GRF.
Zhang H, Zhang F, Wu F, Guo L, Xu X.
europepmc +4 more sources