Results 221 to 230 of about 30,970 (254)
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1967
Standard processing techniques are used for the production of the new products. Highly nutritious rice flours can be made from whole milled rice, large broken kernels, solvent milled rice, or milled parboiled rice by the use of commercially available equipment.
Mazzeno, L. W. +2 more
openaire +1 more source
Standard processing techniques are used for the production of the new products. Highly nutritious rice flours can be made from whole milled rice, large broken kernels, solvent milled rice, or milled parboiled rice by the use of commercially available equipment.
Mazzeno, L. W. +2 more
openaire +1 more source
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 +3 more
openaire +1 more source
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 +3 more
openaire +1 more source
Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours
Journal of Food Science, 2007ABSTRACT: Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch–chain ...
H J, An, J M, King
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Food Research International, 2016
The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments.
C. Cappa +3 more
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The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments.
C. Cappa +3 more
openaire +3 more sources
Properties of rice flour and effects of sucrose and coconut milk on properties of rice flour
This research consists of three parts. The first part aimed to investigate the physicochemical (chemical composition, amylose content, % damaged starch, flour particle size, and % crystallinity), functional (water absorption index, water solubility index, and swelling power), thermal, pasting and gel textural properties of flours from 6 varieties of ...openaire +1 more source
Analysis of the bread from grain germination rice flour and parboiled rice flour
AIP Conference Proceedings, 2023Nur Afni Azis +2 more
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The Partial Substitution of Quinoa Flour for Rice Flour in Muffins
Journal of the Academy of Nutrition and Dietetics, 2020E. Leland, J. Nigg, D. Olds
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Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
LWT - Food Science and Technology, 2021Wanyu Qin, Zexue Lin, Aixia Wang
exaly