Results 241 to 250 of about 880,993 (279)

Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour.

International Journal of Biological Macromolecules, 2020
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang, Lei Zhang, Hongling Wang, Lian-zhong Ai, Wenfei Xiong   +4 more
semanticscholar   +1 more source

Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols

, 2020
In order to interpret the mechanism underlying the changes in rice flour (RF), rice starch (RS), and their gels after green tea polyphenols (GTPs) addition, the pasting, thermodynamic, gel rheological attributes, and freeze-thaw stability of brown ...
Yue Wu, Meng Niu, Hongli Xu
semanticscholar   +1 more source

Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour

, 2020
This study examined the effects of natural fermentation on rice components to understand how fermentation affects the physicochemical and functional properties of rice flour.
Jiwoon Park, J. Sung, Yun-Sang Choi, Jong-Dae Park   +3 more
semanticscholar   +1 more source

Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

, 2020
Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting mixed
S. Indriani, Muhammad Shahrim Bin Ab Karim, S. Nalinanon, S. Karnjanapratum   +3 more
semanticscholar   +1 more source

Effect of the addition of modified starch on gelatinization and gelation properties of rice flour.

International Journal of Biological Macromolecules, 2020
The objective of this work is to research impacts of oxidized (OCS), acetylated (ACS) and cross-linked (CLCS) corn starch on gelatinization properties of rice flour and their gel structure during storage at 4 °C for 1 and 7 days.
Wen-xuan Hu, Jie Chen, Jing-Wen Zhao, Ling Chen, Yuanhui Wang   +4 more
semanticscholar   +1 more source

Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings.

Food Chemistry, 2019
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined.
Hongwei Wang, Naiyong Xiao, Xintian Wang, Xuewei Zhao, Hua Zhang   +4 more
semanticscholar   +1 more source

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

, 2020
Consumers of Gluten Free Bread (GFB) seek soft, cohesive and resilient crumbs. However, the combined effect of amylose (AM) content and chain length, as opposed to only AM content, on crumb hardness have not been studied, neither the synergies of ...
Laura Roman, Montserrat P. Reguilón, M. Gómez, Mario M. Martinez   +3 more
semanticscholar   +1 more source

Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping

, 2020
The combined effect of nanoclay (NC; 5% w/w) and/or catechin-lysozyme (CL; 0.5% w/v) on the rice-flour-gelatine films’ properties was investigated.
Kanokwan Pattarasiriroj, P. Kaewprachu, S. Rawdkuen   +2 more
semanticscholar   +1 more source

Effect of milling methods on the properties of rice flour and gluten-free rice bread

LWT, 2019
The properties of rice flour are very important for making gluten-free rice bread. In this study, rice flour was prepared using different milling methods (wet-milling, cyclone-milling and ultrafine-milling) to investigate their effect on the properties ...
Tong Wu, Lili Wang, Yan Li, H. Qian, Liya Liu, Litao Tong, Xian-rong Zhou, Li Wang, Sumei Zhou   +8 more
semanticscholar   +1 more source

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.

Food Chemistry, 2020
Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with ...
Rafael Grassi de Alcântara, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin   +2 more
semanticscholar   +1 more source