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
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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 ...
Fayin Ye
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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
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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.
Xueming Xu +2 more
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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 content of damaged starch in dry grinding, in which the water content has a great influence on the ...
Xiaohu Luo +2 more
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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
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Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels [PDF]
Journal of Food Science and Technology, 2019 Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest ...
Eng Keng Seow +2 more
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Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method
Rice Science, 2020 A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour (HPGRF).
Jirarat Anuntagool
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Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance [PDF]
FoodsThe quality of glutinous rice flour (GRF) plays a critical role in determining the processing suitability of Tangyuan, a traditional Chinese glutinous rice-based food.
Fengzhang Wang +4 more
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Shipin gongye ke-ji, 2022 In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI +4 more
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