Results 211 to 220 of about 30,970 (254)

Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality

International Journal of Food Science and Technology
Abstract Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties ...
Noor Seribainun Hidayah Md Yunos, Halimatun Saadiah Hafid, Farah Nadia Omar, Mohd Afandi P Mohammed, Minato Wakisaka, Nor Afizah Mustapha, Azhari Samsu Baharuddin   +6 more
openaire   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Biodegradable films based on rice starch and rice flour

Journal of Cereal Science, 2010
Rice flour is a starchy material with low-cost, because it can be produced from rice that is broken during processing. The aim of this study was to develop biodegradable films based on rice starch and rice flour, and to characterize their physicochemical, microscopic and mechanical properties.
Carmen Maria Olivera Müller, João Borges Laurindo   +1 more
exaly   +2 more sources

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
openaire   +2 more sources

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +1 more source

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
openaire   +5 more sources

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
openaire   +1 more source

Rice Flour Substitution with Banana Flour (Musa sapientum L.) in Rice Noodle

2005
Thai Agricultural Research Journal, 23, 3, 292 ...
openaire   +1 more source