scholarly journals Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

RSC Advances ◽  
2017 ◽  
Vol 7 (19) ◽  
pp. 11394-11402 ◽  
Author(s):  
Lu Huang ◽  
Xiaohong Chen ◽  
Xin Rui ◽  
Wei Li ◽  
Teng Li ◽  
...  
Keyword(s):  
Bread Quality ◽  
Rice Wine ◽  
Bread Staling ◽  
Dough Quality ◽  
Glutinous Rice ◽  
Enzyme Cocktail ◽  
Natural Enzyme

Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.

scholarly journals Traditional Raice Wine in Thailand-Husk Mixing Rice Wine OU, and Glutinous Rice Wine SATO

2002 ◽  
Vol 97 (1) ◽  
pp. 46-61 ◽  
Author(s):  
Michio KOZAKI ◽  
Sanae OKADA ◽  
Tatsuji SEKI
Keyword(s):  
Rice Wine ◽  
Glutinous Rice

scholarly journals Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

2020 ◽  
Vol 43 ◽  
pp. 23-31 ◽  
Author(s):  
Zhangcheng Liang ◽  
Xiaozi Lin ◽  
Zhigang He ◽  
Weixin Li ◽  
Xiangyun Ren ◽  
...  
Keyword(s):  
Bacterial Communities ◽  
Rice Wine ◽  
Total Acid ◽  
Dynamic Changes ◽  
Glutinous Rice ◽  
Traditional Fermentation

scholarly journals Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product

2020 ◽  
Vol 103 (1) ◽  
pp. 220-227
Author(s):  
Shaoying Gong ◽  
Peng Fei ◽  
Aslam Ali ◽  
Xiaolin Cai ◽  
Wei Xue ◽  
...  
Keyword(s):  
Rice Wine ◽  
Glutinous Rice

Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor

2009 ◽  
Vol 26 (5) ◽  
pp. 1313-1318 ◽  
Author(s):  
Yanping Wang ◽  
Qiaoling Cheng ◽  
Zaheer Ahmed ◽  
Xiaoxue Jiang ◽  
Xiaojia Bai
Keyword(s):  
Partial Characterization ◽  
Rice Wine ◽  
Milk Clotting ◽  
Glutinous Rice ◽  
Milk Clotting Enzyme
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