Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Different Amylose Contents using an Ultra-Centrifugal Mill

2020 ◽  
Vol 36 (06) ◽  
pp. 529-536
Author(s):  
Seungyeon Lee ◽  
Meera Kweon
Keyword(s):  
Thermal Properties ◽  
Starch Digestibility ◽  
Milled Rice ◽  
Centrifugal Mill ◽  
Rice Flours

scholarly journals Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy.

2001 ◽  
Vol 7 (2) ◽  
pp. 104-109 ◽  
Author(s):  
Naoto Shimizu ◽  
Takashi Yanagisawa ◽  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Henrik Andren ◽  
...  
Keyword(s):  
Near Infrared ◽  
Milled Rice ◽  
Infrared Transmittance ◽  
Rice Flours

Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109701 ◽  
Author(s):  
J. Alvarez-Ramirez ◽  
E.J. Vernon-Carter ◽  
Y. Carrera-Tarela ◽  
A. Garcia ◽  
C. Roldan-Cruz
Keyword(s):  
Thermal Properties ◽  
Canola Oil ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Sponge Cake ◽  
Candelilla Wax

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

2013 ◽  
Vol 116 (1) ◽  
pp. 213-217 ◽  
Author(s):  
Soojung Heo ◽  
Seung Mi Lee ◽  
Jae-Hoon Shim ◽  
Sang-Ho Yoo ◽  
Suyong Lee
Keyword(s):  
Quality Attributes ◽  
Gluten Free ◽  
Milled Rice ◽  
Rice Flours

Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours

2021 ◽  
Author(s):  
Rui Liu ◽  
Zhang-Long Yu ◽  
Yuan-Lin Sun ◽  
Li-Tao Tong ◽  
Li-Ya Liu ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Milled Rice ◽  
Electrolyzed Water ◽  
Rice Flours

scholarly journals Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure

2018 ◽  
Vol 55 (8) ◽  
pp. 2985-2993 ◽  
Author(s):  
Maria Ana Loubes ◽  
Luciana Carla González ◽  
Marcela Patricia Tolaba
Keyword(s):  
High Impact ◽  
Milled Rice ◽  
Starch Structure ◽  
Rice Flours

scholarly journals Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

2019 ◽  
Vol 86 ◽  
pp. 108-116 ◽  
Author(s):  
Crisline Mae Alhambra ◽  
Maria Krishna de Guzman ◽  
Sushil Dhital ◽  
Aldrin P. Bonto ◽  
Erlinda I. Dizon ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Milled Rice ◽  
In Vitro Starch Digestibility
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