Results 251 to 260 of about 168,805 (289)

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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High Protein Rice Flours

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., Deobald, H. J., Hogan, J. T.   +2 more
openaire   +1 more source

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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Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours

Journal of Food Science, 2007
ABSTRACT:  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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Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

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, M. Lucisano, G. V. Barbosa Cánovas, M. Mariotti   +3 more
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Effect of rice storage on pasting properties of rice flour

Food Research International, 2003
Abstract The pasting properties of rice flour following storage of the grain for up to 16 months were investigated. Storage produced changes in the RVA pasting curves of the flour as a varietal, time and temperature dependent phenomenon. The data confirm that viscograms from samples stored at 4 and 37 °C provide a valid comparison of the effects of ...
Zhongkai Zhou, Kevin Robards, Stuart Helliwell, Chris Blanchard   +3 more
openaire   +1 more source

Studies of Rice Flour Gelation in the Processing of Rice Noodles

Advanced Materials Research, 2013
Rice starch played an important role in the processing of rice noodles. There were significant differences in physicochemical properties such as gelatinization, swelling power, RVA paste viscosities and textural properties between rice flour and rice starch. Spectroscopic properties and crystalline properties of rice flour and rice noodles were studied
Qing Jie Sun, Zhao Li Zhang, Liu Xiong, Lei Dai   +3 more
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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   +1 more source