Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles

2021 ◽  
Author(s):  
Jiwoon Park ◽  
Seung‐Hye Woo ◽  
Jong‐Dae Park ◽  
Jung Min Sung
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Gluten Free ◽  
Potential Use

Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake

2021 ◽  
Author(s):  
Ricardo S. Aleman ◽  
Anita Morris ◽  
Witoon Prinyawiwatkul ◽  
Marvin Moncada ◽  
Joan M. King
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Gluten Free

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles

2016 ◽  
Vol 186 ◽  
pp. 1-9 ◽  
Author(s):  
Jingwen Cai ◽  
Jie Hong Chiang ◽  
Marilyn Yi Pei Tan ◽  
Lin Kiat Saw ◽  
Yunyun Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Xanthan Gum ◽  
Rice Flour ◽  
Gluten Free ◽  
Glutinous Rice

Physicochemical Properties of Gluten-Free Rice Pan Bread by Adding Processed Rice Flour

2019 ◽  
Vol 48 (10) ◽  
pp. 1143-1152
Author(s):  
Won-Mo Kim ◽  
Ki-Hong Yoon ◽  
Gyu-Hee Lee
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Gluten Free ◽  
Pan Bread

Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread

LWT ◽  
2021 ◽  
pp. 111495
Author(s):  
Kênia Letícia Ferreira Pessanha ◽  
João Paulo de Menezes ◽  
Andrea dos Anjos Silva ◽  
Marcus Vinicius da Silva Ferreira ◽  
Cristina Yoshie Takeiti ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Gluten Free ◽  
Antihyperglycemic Activity

Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit

2021 ◽  
Author(s):  
Araya Ranok ◽  
Pornchanok Dissamal ◽  
Chanida Kupradit ◽  
Chompoonuch Khongla ◽  
Sumalee Musika ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Gastrointestinal Transit ◽  
Gluten Free

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

2021 ◽  
Vol 116 ◽  
pp. 106652
Author(s):  
Yuxue Zheng ◽  
Xiuxiu Yin ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
Enbo Xu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Chlorogenic Acid ◽  
Rice Flour ◽  
Hydrolysis Of

scholarly journals Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

2018 ◽  
Vol 54 (4) ◽  
pp. 1109-1120 ◽  
Author(s):  
Patrícia Fradinho ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Rice Flour ◽  
Gluten Free

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

2021 ◽  
pp. 103296
Author(s):  
Wanyu Qin ◽  
Zexue Lin ◽  
Aixia Wang ◽  
Tianzhen Xiao ◽  
Yue He ◽  
...  
Keyword(s):  
Rice Flour ◽  
Quality Attributes ◽  
Gluten Free ◽  
Damaged Starch
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