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.
Hyeonbin Oh, Jung-Hyun Nam, Bo-Ram Park
exaly +4 more sources
RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2011 In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Nada Nikolić +3 more
doaj +3 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
Li-Tao Tong
exaly +3 more sources
Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties [PDF]
Carbohydrate Polymers, 2013 8 pages; 4 tables; 1 figure.Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence
Manuel Gomez, Cristina M Rosell
exaly +2 more sources
Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance [PDF]
Food Hydrocolloids, 2019 Producción CientíficaThe physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was ...
Marina Villanueva Barrero +2 more
exaly +4 more sources
DAYA TERIMA DAN INDEKS GLIKEMIK MAKANAN BROWNIES YANG DIPERKAYA TEPUNG BERAS MERAH DAN KURMA [PDF]
Media Gizi Indonesia, 2017 People with diabetes mellitus need low glycemic index snack to support their nutritional requirement and to control blood glucose levels. The research objective was to analyze the acceptability (color, flavor, texture, and taste) and the glycemic index ...
Melissa Ruslan +2 more
doaj +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
The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour [PDF]
Foods, 2023 Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques.
Yaning Tian +11 more
doaj +2 more sources
Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures. [PDF]
FoodsThe study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins ...
Uivarasan A +7 more
europepmc +5 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