Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings

2022 ◽  
Author(s):  
Zexue Lin ◽  
Junrong Huang ◽  
Koji Kawakami ◽  
Hongjin Liu ◽  
Tsuyoshi Fujishima ◽  
...  
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Quality Attributes ◽  
Glutinous Rice

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

Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties

2021 ◽  
pp. 101445
Author(s):  
Hongwei Wang ◽  
Jing Zhang ◽  
Rui Wang ◽  
Xingli Liu ◽  
Yanyan Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Quality Attributes ◽  
Glutinous Rice

Effect of Cultivars and Rice Flour Particle Size on Quality Properties of Rice Bread

2019 ◽  
Vol 14 (3) ◽  
pp. 143-154
Author(s):  
Dong-Sun Shin ◽  
Hyo-Yeon Kim
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Quality Properties

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Removals of colour and turbidity from stabilized leachate by using alum and glutinous rice flour dual coagulants

2017 ◽  
Vol 138 ◽  
pp. 08003
Author(s):  
Shaylinda Mohd Zin Nur ◽  
Azizan Mohd Omar
Keyword(s):  
Rice Flour ◽  
Glutinous Rice

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

scholarly journals Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Mônica Ikeda ◽  
Carlos Wanderlei Piler Carvalho ◽  
Cristiane Vieira Helm ◽  
Henriette Monteiro Cordeiro de Azeredo ◽  
Rossana Catie Bueno de Gogoy ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Experimental Design ◽  
Rice Flour ◽  
Gluten Free ◽  
Araucaria Angustifolia ◽  
Sensory Acceptance ◽  
Seed Flour ◽  
Flour Sample ◽  
Paste Viscosity

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

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 PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami

1981 ◽  
Vol 46 (3) ◽  
pp. 842-844 ◽  
Author(s):  
G. URAM ◽  
J. A. CARPENTER ◽  
J. O. REAGAN
Keyword(s):  
Particle Size ◽  
Quality Attributes ◽  
Residual Nitrite
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