Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
Foods, 2022 Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder.
Kenjiro Sugiyama +5 more
doaj +1 more source
Milling-induced transformations in rice flour: implications for bread aging. [PDF]
Food Chem XThis study was aimed to investigate the effects of wet, semi-dry, and dry milling on the quality characteristics of rice flour and the anti-aging quality of rice bread. The wet milled rice flour (WF) exhibited the lowest damaged starch content, at 3.87 %,
Wang Z +10 more
europepmc +2 more sources
Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia [PDF]
, 2022 We elucidated the cause of the rolling phenomenon and found the differences in the degree of gelatinization, which results in the difference in water absorption, the volume changes, into the semi-dried noodle flake.
CGIAR Research Program on Rice
core
FIBER FOOD CONTENT AND ANALOG RICE FAVOR LEVEL WITH TALAS FLOUR AND COCONUT FLOUR
, 2021 Analog rice can be made from various types of flour containing carbohydrates, such as taro flour or a mixture of several types of flour. Carbohydrate content in taro flour is expected to be a food source of alternative carbohydrate food.
Edam, Mariati +1 more
core +1 more source
Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour
The Korean Journal of Food And Nutrition, 2012 Abstract This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice.
Jung-Eun Lee +6 more
openaire +2 more sources
SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI
Jurnal Teknologi dan Industri Pangan, 2020 Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog.
Tyas Hermala Anindita +2 more
doaj +1 more source
Formula optimization and volatile flavor substance analysis of extruded corn flour composite powder
Shipin yu jixie, 2023 Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed ...
LIU Xiaoqin +4 more
doaj +1 more source
Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread [PDF]
, 2017 The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB).
Hasanah Mohd Ghazali +7 more
core +1 more source
Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. [PDF]
Foods, 2023 Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and ...
Delarca Ruiz F +8 more
europepmc +2 more sources
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
doaj +1 more source