Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour

2014 ◽  
Vol 43 (6) ◽  
pp. 868-876 ◽  
Author(s):  
Young-Eun Chang ◽  
Jin-Sook Kim ◽  
Ji-Hyun Lee ◽  
Kyung-Mi Kim ◽  
Gi-Chang Kim
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Fried Food

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

2009 ◽  
Vol 32 (6) ◽  
pp. 760-774 ◽  
Author(s):  
V. JACKSON ◽  
M.W. SCHILLING ◽  
S.M. FALKENBERG ◽  
T.B. SCHMIDT ◽  
P.C. COGGINS ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Chicken Nuggets ◽  
And Storage

scholarly journals Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

2012 ◽  
Vol 19 (6) ◽  
pp. 833-840 ◽  
Author(s):  
Geum-Soon Park ◽  
Kyung-Eun Kim ◽  
Sin-Yeon Park
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Purple Sweet Potato

scholarly journals Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

2020 ◽  
Vol 11 (5) ◽  
pp. 141-146
Author(s):  
Doaa Bedier ◽  
Rabab Salem ◽  
Aliaa Almashad ◽  
Ekram Barakat
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Black Rice

scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

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