Results 11 to 20 of about 3,471 (225)
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 +4 more sources
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).
Kanjanapa Eakkanaluksamee +1 more
doaj +2 more sources
Foods, 2021 Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the
Shuang Qiu +2 more
doaj +3 more sources
Materials Research Express, 2023 In this work, nanorod particles were synthesized from a locally available source, glutinous rice flour, using sodium hydroxide (NaOH) through a simple precipitation process. The synthesized nanofillers were then presented as an alternative organic filler
Veni Takarini +3 more
doaj +2 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
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 +3 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
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 ...
Huang T +7 more
europepmc +4 more sources
Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage. [PDF]
Foods, 2019 This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage.
Pereira J +4 more
europepmc +4 more sources
Journal of Culinary Science & Technology, 2022 Cette étude a étudié les effets de la farine de riz au jasmin, de la farine de riz gluant et de la farine de pomme de terre sur les propriétés physiques, sensorielles et l'acceptation des biscuits par les consommateurs. Les biscuits ont été fabriqués en utilisant des ratios variables de farine de riz au jasmin : farine de riz gluant : farine de pomme ...
Rossaporn Jiamjariyatam +2 more
openaire +1 more source