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 +2 more
exaly +4 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
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
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
Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour [PDF]
MoleculesThis study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time
Ruge Cao +6 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
Effects of Rice Flour Addition on Mechanical Properties of High Gluten Flour Dough
Shipin gongye ke-ji, 2023 In this paper, the texture characteristics, stress relaxation and gluten strength of rice flour mixed flour dough were analyzed by texture analyzer and electronic gluten analyzer Glugraph-E.
Fenglian CHEN +10 more
doaj +1 more source
Agrointek, 2023 Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve the ...
Nur Annisa Metya Novikasari +3 more
doaj +1 more source