Results 11 to 20 of about 168,805 (289)

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

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

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

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

UJI KANDUNGAN GIZI DAN PERBANDINGAN SIFAT SENSORIS BERAS ANALOG DARI TEPUNG CASSAVA DENGAN PENAMBAHAN TEPUNG KACANG HIJAU

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, Iffah Muflihati, Umar Hafidz Asy'ari Hasbullah, Rizky Muliani Dwi Ujianti   +3 more
doaj   +1 more source

Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour

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, P Y Hernanda, M Mujianto, D Simamora, T Widiartin, M Maslihah, N W Karyanto   +6 more
openaire   +1 more source

Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

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, Napong Kantanet, Zorba J. Hernández Estrada, Patricia Rayas-Duarte   +3 more
doaj   +1 more source

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, Daichi Matsumoto, Yasuhiro Sakai, Tomoro Inui, Chikako Tarukawa, Masaharu Yamada   +5 more
doaj   +1 more source

The Production and Characteristics Test of Synthetic Rice Made of Maize Flour [PDF]

, 2013
Synthetic rice made of maize flour has a great opportunity to be developed as a staple food. Peopleused to consume synthetic rice, but only limited studies reported about the preferred characteristic of synthetic rice.
Novita, D. D. (Dwi), Santoso, A. D. (Arif), Tamrin, T. (Tamrin), warji, W. (warji)   +3 more
core   +4 more sources