Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its...
Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
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Publisher
Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Contents
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 batter were studied. The results showed that optimal...
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Full title
Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
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TN_cdi_doaj_primary_oai_doaj_org_article_90b90ef5cca04eb09960ac231bb8a356
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_90b90ef5cca04eb09960ac231bb8a356
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10112648
