Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its bat...

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Autores principales: Xiang-Li Ding, Lan-Jing Wang, Ting-Ting Li, Fei Wang, Zhen-Yang Quan, Meng Zhou, Zhong-Yang Huo, Jian-Ya Qian
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/90b90ef5cca04eb09960ac231bb8a356
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