Results 241 to 250 of about 168,805 (289)

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. [PDF]

Foods
Xie Q, Wu S, Lai S, Ye F.
europepmc   +1 more source

Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai 'Namwa') and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules. [PDF]

Foods
Awaeloh N, Limsuwan S, Na-Phatthalung P, Kaewmanee T, Chusri S.   +4 more
europepmc   +1 more source

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
europepmc   +1 more source

Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation. [PDF]

Food Sci Biotechnol
Oh S, Oh W, Lee J.
europepmc   +1 more source

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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.
João B Laurindo
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