Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour

2020 ◽  
pp. 106425
Author(s):  
Huang Zhang ◽  
Fengfeng Wu ◽  
Dan Xu ◽  
Xueming Xu
Keyword(s):  
Rheological Properties ◽  
Rice Flour ◽  
Alpha Amylase ◽  
Glutinous Rice

scholarly journals Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

2019 ◽  
Vol 56 (4) ◽  
pp. 2105-2114 ◽  
Author(s):  
Eng-Keng Seow ◽  
Chee-Yuen Gan ◽  
Thuan-Chew Tan ◽  
Lai Kuan Lee ◽  
Azhar Mat Easa
Keyword(s):  
Rheological Properties ◽  
Rice Flour ◽  
Glutinous Rice ◽  
Heating Treatment

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings

2019 ◽  
Vol 283 ◽  
pp. 248-256 ◽  
Author(s):  
Hongwei Wang ◽  
Naiyong Xiao ◽  
Xintian Wang ◽  
Xuewei Zhao ◽  
Hua Zhang
Keyword(s):  
Rice Flour ◽  
Quality Attributes ◽  
Glutinous Rice ◽  
Pregelatinized Starch

Effects of addition of glutinous rice flour on the quality of rice flour cakes

2013 ◽  
Vol 17 (1) ◽  
pp. 29-35
Author(s):  
Kyoko TSUCHIYA ◽  
Kanako HAYAKAWA ◽  
Akiko NARITA ◽  
Machiko MINEKI
Keyword(s):  
Rice Flour ◽  
Glutinous Rice

Study on Gelcasting of Fused Silica Glass Using Glutinous Rice Flour as Binder

2014 ◽  
Vol 5 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Wei Wan ◽  
Chun-e Huang ◽  
Jian Yang ◽  
Tai Qiu
Keyword(s):  
Silica Glass ◽  
Rice Flour ◽  
Fused Silica ◽  
Glutinous Rice ◽  
Fused Silica Glass
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