منابع مشابه
Studies on the effect of brown rice and maize flour on the quality of bread
Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...
متن کاملEffects of yeast and bran on phytate degradation and minerals in rice bread.
Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely ran...
متن کاملStudy on Drying Kinetics of Paddy Rice: Intermittent Drying
The intermittent drying characteristics of an Iranian popular paddy rice variety were experimentally investigated to determine the drying kinetics and obtain the effective moisture diffusivity. A lab-scale fluidized bed dryer was designed and constructed to enable obtaining the required results while controlling critical drying parameters. The effects of drying temperature and tempering per...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2015
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.62.303