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...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2026-03-01
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| Seria: | Food Chemistry Advances |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2772753X26000481 |
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