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Feasibility of Matrix-Matched Material for Determining Elements in Rice Flour by SN-ICP-MS and LA-ICP-MS. [PDF]

Foods
Kukusamude C, Kongsri S, Tamklang R, Taebunpakul S.   +3 more
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Normal rice flours perform better in gluten‐free bread than glutinous rice flours

Journal of Food Science, 2022
Abstract This study aims to determine gluten‐free bread‐making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven ...
Yijie Gui, Gengjun Chen, Wenfei Tian, Shaohua Yang, Jianmin Chen, Feng Wang, Yonghui Li   +6 more
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Staling of cake prepared from rice flour and sticky rice flour

Food Chemistry, 2007
MiGao, prepared from rice flour and sticky rice flour, is a kind of steam cooked Chinese cake. Staling of MiGao resulted in loss in texture and eating quality. Moisture content, water activity, texture, differential scanning calorimetry thermograms and sensory quality of MiGao, were monitored and were found to be significantly affected by cake staling ...
Ying Ji, Kexue Zhu, Haifeng Qian, Huiming Zhou   +3 more
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Microbiological characteristics of cake prepared from rice flour and sticky rice flour

Food Control, 2007
Abstract Microbiological, chemical and sensory changes in MiGao (a traditional Chinese steamed cake) were studied during five days of storage at 25 °C. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram-positive, catalase-positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds, and pH and moisture ...
Ying Ji, Kexue Zhu, Haifeng Qian, Huiming Zhou   +3 more
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Moisture sorption characteristics of rice flour

Food / Nahrung, 2004
AbstractMoisture equilibrium data (adsorption and desorption) of rice flour were determined using the static gravimetric method of saturated salt solutions at three storage temperatures: 10, 20 and 30°C. The range of water activities for each temperature was from 0.11 to 0.85.
Albena G, Durakova, Nikolay D, Menkov
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Rice Flours in Baking

1991
There are two types of commercial rice flour available in the United States (Hogan 1977). The first is produced from waxy or glutinous rice, which is grown in limited quantities in California. The waxy rice flour has superior qualities for use as a thickening agent for white sauces, gravies, and puddings and in oriental snack foods.
Bor S. Luh, Yuan-Kuang Liu
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Viscosity of Rice Flour:  A Rheological and Biological Study

Journal of Agricultural and Food Chemistry, 2003
Rice breeders frequently use rapid visco analysis (RVA) as in index of rice quality. Potentially, viscosity curves could also be used to predict the sensory properties of a sample of rice or the processing properties of rice when used as an ingredient.
Fitzgerald, M.A., Martin, M., Ward, R.M., Park, W.D., Shead, H.J.   +4 more
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Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Journal of Cereal Science, 2015
To investigate the effects of semidry-milling on the quality attributes of rice flour and rice noodles, the properties of rice flours and cooking properties of rice noodles prepared with wet-, dry- and semidry-milled rice flours were characterized. The level of starch damage of semidry-milled rice flour at 30% moisture was significantly decreased to ...
Li-Tao Tong, Xiaoxu Gao, Lizhong Lin, Yejia Liu, Kui Zhong, Liya Liu, Xianrong Zhou, Li Wang, Sumei Zhou   +8 more
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Rice Flour Substitution with Banana Flour (Musa sapientum L.) in Rice Noodle

2005
Thai Agricultural Research Journal, 23, 3, 292 ...
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Brown Rice Flour Rheology

2017
Brown rice flour has been used as a primary ingredient in many food products. The particulate rheology of brown rice flour is illustrated. The grinding procedure, to make brown rice flour, varies based on the locality and availability of milling machines.
Shumaila Jan, H. A. Pushpadass, D. C. Saxena, R. P. Kingsly Ambrose   +3 more
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