Results 11 to 20 of about 904 (171)

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, Hu H, Xing L, Zhang W, Zhou G.   +4 more
europepmc   +4 more sources

Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings

Shipin gongye ke-ji
Xylitol with different content (0%~25%) was added to glutinous rice flour to construct a xylitol-glutinous rice flour blend system to investigate the effects of xylitol on the gelatinization properties, thermodynamic properties, gel texture, rheology ...
Ning ZHANG, Lina XU, Zhan WANG, Wangyang SHEN, Guoyan YANG   +4 more
doaj   +2 more sources

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance [PDF]

Foods
The 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, Ning Li, Jianing Dou, Enhong Gao, Litao Tong   +4 more
doaj   +2 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).
Jirarat Anuntagool
exaly   +3 more sources

Effect of Ultrasonic Treatment on the Digestion Characteristics of Glutinous Rice Flour and Optimization of Process to Reduce Glutinous Rice Flour Glycemic Index

Shipin gongye ke-ji
Objective: To study the effect of ultrasonic treatment on the digestion characteristics and glycemic index (GI) of glutinous rice flour. Methods: With GI value as the index, the effects of four factors, including emulsion concentration, ultrasonic power,
Yu GUO, Yuchan YANG, Yiwen GUI, Dongxu WANG, Yuanxin GUO, Jing DENG   +5 more
doaj   +2 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.
Lu Ki Ong, Felycia Edi Soetaredjo, Suryadi Ismadji   +2 more
exaly   +4 more sources

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels. [PDF]

J Food Sci Technol, 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 ...
Seow EK, Gan CY, Tan TC, Lee LK, Easa AM.   +4 more
europepmc   +4 more sources

Rice Flour and White Glutinous Rice Flour for Use on Immobilization of Yeast Cell in Ethanol Production

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 ...
Hani Mulyani, Deliana Dahnum
exaly   +2 more sources

Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. [PDF]

Foods
This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with three LAB strains (Lactiplantibacillus plantarum CGMCC 1 ...
Zhang J, Hong B, Zhang S, Yuan D, Shan S, Wu Q, Lu S, Ren C.   +7 more
europepmc   +4 more sources

Effects of glutinous rice flour on the baking and aging characteristics of sponge cake

Shipin yu jixie
Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter,
YU Shulei, JIANG Pengfei, WANG Dan, QI Libo, SHANG Shan   +4 more
doaj   +2 more sources