Results 11 to 20 of about 880,993 (279)

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour [PDF]

Molecules
This 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, Zixiu Zhang, Xishuang Wang, Chen Xia, Yongqiang Cheng, Zhiwei Wang, Ju Qiu   +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, Clarissa Dian Purnama Sari   +1 more
doaj   +1 more source

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Foods, 2023
In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread
Xinlai Dou, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen, Xiaozhi Tang   +9 more
semanticscholar   +1 more source

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

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, Guiyao SUN, Ran AN, Linlin LIU, Yinyuan HE, Jing FAN, Yang YANG, Yuning JI, Yinmei GUO, Na ZHANG   +9 more
doaj   +1 more source

Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion

LWT, 2022
Rice protein (RP) has attracted interest as a hypoallergenic protein. In this study, RP was used to improve cooking quality, physicochemical properties, and sensory attributes of gluten-free rice spaghetti (GFRS). GFRS samples were developed by replacing
Pakkawat Detchewa, Patcharee Prasajak, C. Phungamngoen, Wichien Sriwichai, O. Naivikul, A. Moongngarm   +5 more
semanticscholar   +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, Weerachon Phoohinkong, Pipat Lertkowit, Natthakarn Ketkoom   +3 more
doaj   +1 more source

Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments.

International Journal of Biological Macromolecules, 2022
Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %).
Á. Solaesa, Marina Villanueva, Antonio J. Vela, F. Ronda   +3 more
semanticscholar   +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, Yuning JI, Yinyuan HE, Linlin LIU, Na ZHANG, Yinmei GUO, Xinlai DOU, Xinyang LI, Ran AN, Chunhua YANG, Xiaozhi TANG   +10 more
doaj   +1 more source

Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

LWT, 2021
The capacity of microwave (MW)-assisted dry-heat and heat-moisture treatments to modify techno-functional properties and gel viscoelasticity of rice flour was studied.
Á. Solaesa, Marina Villanueva, J. Muñoz, F. Ronda   +3 more
semanticscholar   +1 more source

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Food Production, Processing and Nutrition, 2022
This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties.
Nusrat Jan, H. Naik, Gousia Gani, O. Bashir, Tawheed Amin, S. Wani, S. A. Sofi   +6 more
semanticscholar   +1 more source