Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products

Autor:	Heshani Anupama Rathnayake, Senevirathne Navaratne, Champa Navaratne
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	factorial design dry and wet grinding heat-moisture treatment particle size determination porous crumb structure rice/wheat composite flour Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 60, Iss 1, Pp 99-108 (2022)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
DOI:	10.17113/ftb.60.01.22.7238
Popis:	Research background. Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products. Experimental approach. Eight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels, namely, pretreatment of rice grain (heat-moisture treatment, dual modification treatment: soaking of rice grains in NaHCO3 solution followed by heat treatment), grinding method (dry or wet grinding), and flour particle size (75−180 and
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e8be84d48f4f4168a3fb9bf8b24ae245 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF