Results 11 to 20 of about 23,660 (241)
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 +9 more
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Foods, 2020 Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with ...
Pavalee Chompoorat +3 more
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Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
Foods, 2022 Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder.
Kenjiro Sugiyama +5 more
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Journal of Physics: Conference Series, 2020 Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
E Noerhartati +6 more
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Formula optimization and volatile flavor substance analysis of extruded corn flour composite powder
Shipin yu jixie, 2023 Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed ...
LIU Xiaoqin +4 more
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Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [PDF]
Journal of Food and Dairy Sciences, 2020 This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein,
Ekram Barakat +3 more
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SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI
Jurnal Teknologi dan Industri Pangan, 2020 Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog.
Tyas Hermala Anindita +2 more
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Shipin gongye ke-ji, 2022 In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI +4 more
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Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour
The Korean Journal of Food And Nutrition, 2012 Abstract This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice.
Jung-Eun Lee +6 more
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Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour
Shipin yu jixie, 2022 Objective: This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods: The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4,
LIU Ying +4 more
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