scholarly journals The effect of brown rice flour on the quality of dangke nuggets during cold storage

2020 ◽  
Vol 492 ◽  
pp. 012045
Author(s):  
W Hatta ◽  
E Abustam ◽  
Arham
Keyword(s):  
Cold Storage ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

2012 ◽  
Vol 51 (10) ◽  
pp. 2821-2826 ◽  
Author(s):  
S. Khoshgozaran-Abras ◽  
M. H. Azizi ◽  
N. Bagheripoor-Fallah ◽  
A. Khodamoradi
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Flat Bread ◽  
Brown Rice Flour

scholarly journals BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR

2019 ◽  
Vol 5 (2) ◽  
pp. 159
Author(s):  
Slamet Widodo ◽  
Saifuddin Sirajuddin
Keyword(s):  
Wheat Flour ◽  
Laboratory Data ◽  
Brown Rice ◽  
Rice Flour ◽  
Family Welfare ◽  
Tapioca Starch ◽  
Preference Data ◽  
Brown Rice Flour

Focus of this study was formulation of biscuit with substitutionof  brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit subtitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data was analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

scholarly journals Studies on the effect of brown rice and maize flour on the quality of bread

2012 ◽  
Vol 9 (2) ◽  
pp. 297-304 ◽  
Author(s):  
MZ Islam ◽  
M Shams Ud-Din ◽  
MA Haque
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Bread Volume ◽  
Total Carbohydrates ◽  
Brown Rice Flour ◽  
Rice Flours ◽  
Wheat Flours

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of   bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The   bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize   and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown   rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize   and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads   prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb   texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing   added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar   2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable   flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour.   DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044   J. Bangladesh Agril. Univ. 9(2): 297–304, 2011

scholarly journals Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

2012 ◽  
Vol 18 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Shigeki HAMADA ◽  
Noriaki AOKI ◽  
Yasuhiro SUZUKI
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Bread Making ◽  
Brown Rice Flour

Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations

2010 ◽  
Vol 75 (6) ◽  
pp. S312-S318 ◽  
Author(s):  
Phantipha Charoenthaikij ◽  
Kamolwan Jangchud ◽  
Anuvat Jangchud ◽  
Witoon Prinyawiwatkul ◽  
Patcharee Tungtrakul
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill

2021 ◽  
Vol 348 ◽  
pp. 129032
Author(s):  
Shunjing Luo ◽  
Xudong Yan ◽  
Yuteng Fu ◽  
Min Pang ◽  
Ruiyun Chen ◽  
...  
Keyword(s):  
Low Temperature ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Brown Rice Flour ◽  
Temperature Impact

Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties
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