Effects of pregelatinized flour and zein addition on the rice dough rheology and noodle properties
The research was conducted to study the use of pregelatinized flour and zein as alternatives to gluten in rice noodles. The pregelatinized rice flour was produced by a drum drying with drum temperatures at 130 °C and 140 °C. High water absorption and water solubility index were observed in pregelati...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2026-03-01
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| Rangatū: | Food Chemistry Advances |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2772753X26000481 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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