Results 11 to 20 of about 922 (177)

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, Libor Červenka, Romana Šebestíková, Monika Augustová, Alžbeta Jarošová   +4 more
doaj   +5 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

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans [PDF]

Food Science and Nutrition
AbstractThis 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.
Qiangqiang Sun
exaly   +4 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

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

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

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

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 Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour

Shipin gongye ke-ji, 2023
In this study, the heat-moisture treatment was used to decrease the glycemic index (GI) value of glutinous rice flour, and then relevant indexes were compared with those of other treatments.
Dongxu WANG, Meiling GUO, Yirui LIU, Yu GUO, Hua YE, Yuanxin GUO   +5 more
doaj   +1 more source

Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality

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, Sukhumaporn Krajangsang, Wanlapa Lorliam   +2 more
openaire   +1 more source