Search Results - "rice flour"
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Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality
Published 2024“…Modification of rice flour by microwave and its effect on bread making performance was evaluated. …”
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Modification On The Physico-Chemical Properties Of Rice Flour
Published 2021“…The results showed a significant reduction of amylose content along the treatment(s) used, with the native rice flour (NRF) having the highest amylose content (34.52%), followed by heat-moisture treated rice flour (HMF) (28.91%), and dual-modified rice flour (DMF) (20.82%).…”
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Explosion of rice flour at different concentration and moisture content
Published 2020“…The dust explosion characteristics of commercial rice flour towards different concentration were analysed. …”
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4
Physicochemical and Rheological Characterization of Malaysian Rice Flours and Starches
Published 2007“…The interplay of starch granular properties and AM contents primarily influence the physicochemical and rheological characteristics of rice flours and starches, whereas the presence of flour components especially proteins significantly influenced the flour properties. …”
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5
Fermented brown rice flour as functional food ingredient
Published 2014“…As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. …”
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6
Rheological properties of different degree of pregelatinized rice flour batter
Published 2013“…The effect of using rice flour at different degree of gelatinization on rheological properties of a batter system was studied. …”
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7
Heat moisture modified rice flours as additive in drilling fluids
Published 2021“…Results showed that the addition of the rice flours into water-based mud significantly reduced the density, viscosity, and filtrate volume. …”
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Explosion of Undried and Dried Rice Flour with Ignition Time of 20 ms
Published 2020“…In this work, the explosion characteristics of rice flour towards difference concentration at ignition time of 20 ms were analyzed. …”
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9
Elucidating the role of dust concentrations and initial turbulence on rice flour explosion
Published 2025“…The explosibility and severity characteristics of rice flour at different concentrations and ignition delay times were investigated experimentally. …”
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10
Textural properties of laksa noodle as affected by rice flour particle size
Published 2011“…Reduction of rice flour particle size improved textural properties of laksa noodle. …”
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11
Elucidating the role of dust concentrations and initial turbulence on rice flour explosion
Published 2025“…The explosibility and severity characteristics of rice flour at different concentrations and ignition delay times were investigated experimentally. …”
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12
Quality of gluten-free cookies from germinated brown rice flour
Published 2019“…In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. …”
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13
Assessment of explosibility and explosion severity of rice flour at different concentration and ignition time
Published 2020“…Abstract This article presents a dust explosion characteristics of commercial rice flour at different concentration and ignition time. …”
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14
Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
Published 2020“…Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. …”
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15
Dispersion of rice flour using computational fluid dynamic simulation on possibility of dust explosion
Published 2025“…Dust explosions pose a serious risk to public safety in sectors that deal with flammable materials, such as rice flour, and can have catastrophic consequences, including property damage, injuries, and fatalities. …”
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16
Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours
Published 2012“…The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. …”
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17
The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles
Published 2021“…This study was aimed to evaluate the effects of using superheated steam on the rice flour (SHSRF) on the physical properties, cooking, eating, and sensory quality of laksa noodles produced. …”
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18
Textural Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
Published 2019“…A range of glutinous rice flour (GRF) gels or dodol incorporated with honey were prepared. …”
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Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey
Published 2019“…A range of glutinous rice flour (GRF) gels or dodol incorporated with honey were prepared. …”
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20
Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles
Published 2022“…Rice flour noodle is gluten-free, with excellent nutritional properties, but the lack of the functionality of forming a continuous visco-elastic dough contributes to rice flour noodles' poor texture. …”
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