Results 11 to 20 of about 642,104 (266)
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 +10 more
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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 +3 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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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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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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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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Rice flour, breath hydrogen, and malabsorption
Gastroenterology, 1984 In contrast to the incomplete intestinal absorption of many dietary carbohydrates in healthy humans, it has been suggested that rice flour is completely absorbed. The aims of this study were (a) to confirm efficient absorption of rice flour in healthy individuals, (b) to evaluate a "rice breath hydrogen (H2) test" in the investigation of patients with ...
Kerlin, P, Wong, L, Harris, B, Capra, S
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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
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