Phenomenological analysis on whipping behavior of rice flour batter
نویسندگان
چکیده
منابع مشابه
Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties
The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
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15 صفحه اولFermented Brown Rice Flour as Functional Food Ingredient
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. Brown rice batter was fermented using commerc...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2020
ISSN: 0022-1147,1750-3841
DOI: 10.1111/1750-3841.15452