Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality

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Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality

Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose conte...

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Bibliographic Details
Main Authors:	Md Yunos, Noor Seribainun Hidayah, Hafid, Halimatun Saadiah, Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Wakisaka, Minato, Mustapha, Nor Afizah, Samsu Baharuddin, Azhari
Format:	Article
Published:	John Wiley and Sons Inc 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/114233/

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