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 +2 more
exaly +5 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
Wanyu Qin, Huihan Xi, Aixia Wang
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 +7 more sources
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 +2 more
openaire +2 more sources
Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings [PDF]
Shipin gongye ke-jiXylitol 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 +4 more
doaj +2 more sources
Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase
Shipin gongye ke-ji, 2023 In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties ...
Shuai ZHANG +8 more
openaire +3 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 +2 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 [PDF]
Shipin gongye ke-jiObjective: 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 +5 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