Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour [PDF]
Ultrasonics SonochemistryThis study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility.
Bo-Ram Park, Hyeonbin Oh, Jung-Hyun Nam
exaly +4 more sources
Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken [PDF]
FoodsAlthough Baegjinju rice flour is widely used in Korea, its functionality in meat batter systems remains unclear. This study investigated the effect of Baegjinju rice flour particle size (approximately 60–177 µm) on flour physicochemical and pasting ...
Dajeong Oh, Yi Ho Jeon, Youngjae Cho
doaj +2 more sources
Molecules, 2022 The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a
Fengzhong Wang, Liya Liu, Li-Tao Tong
exaly +3 more sources
Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. [PDF]
FoodsDue to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP ...
Fu M, Zhou X, Tian HS, Chen Y, Jin Z.
europepmc +4 more sources
Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
Rice ScienceHigh-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour ...
Lili Wang, Jing Sun, Tian Yu
exaly +3 more sources
Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients [PDF]
Journal of Food and Dairy Sciences, 2022 This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits.
Alzahraa Motawei +2 more
doaj +1 more source
Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles [PDF]
FoodsInstant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality.
Chunmiao Lu +8 more
doaj +2 more sources
Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik
Amerta Nutrition, 2023 Kembang goyang is Indonesian traditional snack, but it has quite low of dietary fiber and resistant starch content. Organic and nonorganic red rice could be used to increase level of dietary fiber by transforming it into red rice flour and used as a ...
Nuri Arum Anugrahati +1 more
doaj +1 more source
Shipin gongye ke-ji, 2022 In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively.
Fenglian CHEN +9 more
doaj +1 more source
Fortification of iron in brownies with Sinlek brown rice flour [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2020 Sinlek, a Thai rice cultivar, has a high iron content with a low glycemic index. Advantageous properties of this rice make it a functional ingredient in food.
Tita Foophow +3 more
doaj +1 more source