Effects of Soaking and Particle Sizes on the Properties of Rice Flour and Gluten-free Rice Bread
2007
Song, J.Y. (Chonnam National University, Gwangju, Republic of Korea) | Shin, M.S. (Chonnam National University, Gwangju, Republic of Korea), E-mail: [email protected]
To investigate the effect of soaking and particle sizes on the properties of rice flour and gluten-free rice bread, wet-milled (WRF, dried at 20℃) and dry-milled rice flours (DRF) were passed through sieves (45 or 100 mesh). Soaking of the rice grains affected the particle size distribution of flour passed through the same size screen. The L and b values of WRF were higher than those of DRF and were not changed with decreasing particle sizes, but DRF increased L and decreased b values. The initial pasting temperatures and setback viscosities of both flours decreased with decreasing particle sizes.
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