Results 41 to 50 of about 30,970 (254)
Modification On The Physico-Chemical Properties Of Rice Flour [PDF]
, 2021 In this study, rice flour was dually-modified using a method that combined physical modification and enzyme modification, namely enzyme-debranching followed by heat-moisture treatment (HMT). For single modification, the rice flour had undergone HMT.
Mohamad, Hanis
core
Macronutrient Profile of Analog Rice Based on Cornstarch, Modified Cassava Flour, and Suweg Flour
, 2023 Analog rice is a food diversification product made from raw materials of various flours as an alternative to paddy rice which is produced from tubers and cereals which have a chemical content similar to rice.
D P Suleman +4 more
core +1 more source
PHYSICAL, CHEMICAL, THERMAL AND TECHNOLOGICAL PROPERTIES OF SOME EGYPTIAN RICE VARIETIES [PDF]
Journal of Food and Dairy Sciences, 2008 This study was carried out to compare physical, chemical, thermal and technological properties of four rice varieties (Hybrid1, Jasmine, Waxy and Black) grown in Egypt as well as to investigate the possibility of using their rice flour as substitution of
M. Abd El-Galeel, M. Osman
doaj +1 more source
Use of rice flour in wheat bread technology
, 2022 Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a stable ...
Drobot, Vira, Shevchenko, Anastasiia
core +2 more sources
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
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
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
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
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
doaj +1 more source
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