Evaluation of powder and hydration properties of rice flour milled by different techniques

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 59, Issue 4, 2012, Pages 192-198

  Shoji, Naoki ^a   Hanyu, Yukihiro ^a   Mohri, Satoshi ^a   Hatanaka, Sakiko ^a   Ikeda, Masaaki ^b   Togashi, Chiyuki ^a   Fujii, Tomoyuki ^c  

^a Industrial Technology Institute Miyagi Prefectural Government   (Japan)

^b Hatsuratsu Co Ltd   (Japan)

^c TOHOKU UNIVERSITY   (Japan)

Author keywords

Hydration behavior; Rice flour; Starch damage

Indexed keywords

EID: 84866920091     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.59.192     Document Type: Article

References (6)

1. Araki, E., Ikeda, T., Ashida, K., Takata, K., Yanaka, M and Iida, S., Effects of Rice Flour Properties on Specific Loaf Volume of One - loaf Bread Made from Rice Flour with Wheat Vital Gluten. Food Sci. Technol. Res., 15, 439-448 (2009).
2. Hossen, MS., Sotome, I., Takenaka, M., Isobe, S., Nakajima, M. and Okadome, H., Starch damage and pasting properties of rice flours produced by dry jet grinding. Cereal Chemistry, 88, 6-11 (2011).
3. Fick, A., Ueber Diffusion. Annalen der Physik, 170, 59-86 (1855).
4. Liu1, CK., Lee, S., Cheng, WJ., Wu, CJ. and I-Fan, Lee., Water absorption in dried beans. Journal of the Science of Food and Agriculture, 85, 1001-1008 (2005). (Pubitemid 40534385)
5. Abu-Ghannam, N. and McKenna, B., The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). Journal of Food Engineering, 32, 391-401 (1997). (Pubitemid 127420470)
6. Thakur, AK. and Gupta AK., Water absorption characteristics of paddy, brown rice and husk during soaking. Journal of Food Engineering 75, 252-257 (2006). (Pubitemid 43254588)