Results 41 to 50 of about 168,805 (289)
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
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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
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
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Applied Sciences, 2022 Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste.
Macdalyna Esther Ronie +4 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
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Effects of pregelatinized flour and zein addition on the rice dough rheology and noodle properties
Food Chemistry AdvancesThe research was conducted to study the use of pregelatinized flour and zein as alternatives to gluten in rice noodles. The pregelatinized rice flour was produced by a drum drying with drum temperatures at 130 °C and 140 °C.
Sasivimon Chittrakorn +3 more
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Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia [PDF]
, 2017 Rendang telur is one of the Indonesian local foods that were popular in west Sumatra community. Rendang telur is presented in combination egg crackers and dried rendang seasoning. Generally, the main ingredient used in making egg crackers was combination
Febrina, D. (Dewi) +2 more
core +2 more sources
Climate Change Threatens Micronutrient Density of European Winter Wheat
Advanced Science, EarlyView.Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao +17 more
wiley +1 more source
Liang you shipin ke-jiTo reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh ...
SONG Xin +5 more
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