Results 41 to 50 of about 880,993 (279)
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
Shipin gongye ke-ji, 2022 To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material, the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochemical
Ziyan WANG +4 more
doaj +1 more source
DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality ...
Maghfera abd-elfatah +3 more
doaj +1 more source
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
core +1 more source
, 2020 Physical modifications of flours are an environment-friendly technology receiving increasing attention for widening the range of utilization of these raw materials.
Antonio J. Vela +3 more
semanticscholar +1 more source
Soy protein and iron-fortified artificial rice from composite flour for functional food diversification [PDF]
E3S Web of ConferencesArtificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf ...
Sumardiono Siswo +2 more
doaj +1 more source
Shipin gongye ke-jiXylitol with different content (0%~25%) was added to glutinous rice flour to construct a xylitol-glutinous rice flour blend system to investigate the effects of xylitol on the gelatinization properties, thermodynamic properties, gel texture, rheology ...
Ning ZHANG +4 more
doaj +1 more source
Foods, 2023 This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the
Jeong-Hyun Seo +4 more
doaj +1 more source
Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads [PDF]
, 2017 Producción CientíficaCereal β-glucan concentrates can be used in gluten-free breads to improve dough handling properties and quality of final products as well as to enhance their nutritional value; however, the presence of endogenous β-glucanases in rice
Biliaderis, Costas G. +3 more
core +2 more sources
Valorization of Waste Wood Flour and Rice Husk in Poly(Lactic Acid)-Based Hybrid Biocomposites
Journal of Polymers and the Environment, 2022 This study explores the possibility of developing a new class of hybrid particulate-filled biocomposites using wood flour and rice husk wastes as environmentally friendly additives to poly(lactic acid) (PLA) as matrix material. Samples were prepared with
László Lendvai +4 more
semanticscholar +1 more source