Results 31 to 40 of about 168,805 (289)
Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
Foods, 2020 The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application
Phim on Suklaew +2 more
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Shipin gongye ke-ji, 2022 In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI +4 more
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Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour [PDF]
, 2017 Bakery industry is heavily depended on wheat flour due to its favorable properties. This dependency has proven disadvantageous for Bakery industry in countries where wheat cultivation is not possible.
Navaratne, S. (Seneveratne) +2 more
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Foods, 2023 Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in
Sicong Fang +4 more
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Pengaruh Proporsi Tapikoka dan Tepung Beras Merah terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Beras Merah [PDF]
, 2016 Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack
Epriliati, I. (Indah) +2 more
core +3 more sources
Japan Agricultural Research Quarterly: JARQ, 2016 3 Niigata Agricultural Research Institute Food Research Center (Kamo, Niigata 959-1381, Japan) Abstractproduction of various rice flour-based food products such as bread, noodles, and cakes is expect- ed to increase the consumption of rice and the utilization of rice paddies in Japan.
Etsuko ARAKI +4 more
openaire +2 more sources
Sago Rice as an Environmentally Sustainable Food [PDF]
BIO Web of Conferences, 2023 Sago rice is artificial rice made from sago starch and others flour by extrusion process. This study aims to recommend the sustainability of sago rice as a staple food to deal with climate change by utilizing technology to explore and innovate the sago ...
Puspantari W +7 more
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Pengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu [PDF]
, 2006 The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 ...
Iswanto, S. (S) +2 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (
Agus Triawan +2 more
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Gelatinization Properties of Rice Flour [PDF]
International Journal of Food Properties, 2003 Abstract Gelatinization temperatures and endothermic energy of brown and milled rice flours of three rice varieties were investigated by using differential scanning calorimetry (DSC) at three levels of solid concentrations. The varieties included were, Lemont, a long grain, Rico‐1, a medium grain, and Camochi, a short grain, having apparent amylose ...
S. M. H. Saif, Y. Lan, V. E. Sweat
openaire +1 more source