Results 151 to 160 of about 922 (177)
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Normal rice flours perform better in gluten‐free bread than glutinous rice flours
Journal of Food Science, 2022Abstract This study aims to determine gluten‐free bread‐making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven ...
Yijie Gui +6 more
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Energy Procedia, 2013 AbstractEthanol is a potential industrial chemical as a very promising biofuel to replace fossil fuels. Its capability to increase octane number and improve the emissions quality of gasoline drives the researches in efficient ethanol production. A rapid fermentation leading to high ethanol concentration; therefore a yeast strain with a good specific ...
Yanni Sudiyani, Deliana Dahnum
exaly +2 more sources
Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities
International Journal of Biological Macromolecules, 2021This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour.
Liya Liu, Junrong Huang, Li-Tao Tong
exaly +3 more sources
Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose [PDF]
Food Chemistry, 2016 In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour.
Felycia Edi Soetaredjo +2 more
exaly +4 more sources
Food Chemistry, 2019
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules.
Zhao Xuewei, Hua Zhang, Hongwei Wang
exaly +3 more sources
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules.
Zhao Xuewei, Hua Zhang, Hongwei Wang
exaly +3 more sources
Meat Science, 2012
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Keum Taek Hwang +2 more
exaly +3 more sources
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Keum Taek Hwang +2 more
exaly +3 more sources
Novel Pressure-Sensitive Adhesive Made from Glutinous Rice Flour
Key Engineering Materials, 2020Successfully pressure-sensitive adhesives have been used by many industrial tape and label applications.This tape widely used in daily life of adhesive bandage. In this work, the novel the adhesive is fabricated from glutinous rice flour, gelatin, polyvinyl alcohol, borax, methyl paraben and glycerol.
Worapat Prachasilchai +5 more
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Journal of the korean society for applied biological chemistry, 2010
To improve flour quality and extend retrogradation time in processed foods made with nonglutinous rice flour, flour was hydrolyzed using malt extract, which has high amylase activity. The hydrolyzed non-glutinous rice flour (HNGRF) was prepared by response surface methodology (RSM) to optimize the experimental design.
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To improve flour quality and extend retrogradation time in processed foods made with nonglutinous rice flour, flour was hydrolyzed using malt extract, which has high amylase activity. The hydrolyzed non-glutinous rice flour (HNGRF) was prepared by response surface methodology (RSM) to optimize the experimental design.
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Paperboard adhesive from glutinous rice flour
AIP Conference Proceedings, 2023Mahreni Mahreni +2 more
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Steady and dynamic shear rheology of glutinous rice flour dispersions
International Journal of Food Science & Technology, 2006SummaryThe steady and dynamic shear rheological properties of Korean glutinous rice flour dispersions were evaluated at different concentrations (4, 5, 6, 7 and 8%). Glutinous rice flour dispersions at 25 °C showed a shear‐thinning behaviour (n = 0.487–0.522) with low magnitudes of Casson yield stresses (σoc = 0.056–0.339 Pa).
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