Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough

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Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough

The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansio...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Abd Hamid, Norhashimah
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/3234/ http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdf

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