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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Detalles Bibliográficos
Autores principales: Ding, Xiang-Li, Wang, Lan-Jing, Li, Ting-Ting, Wang, Fei, Quan, Zhen-Yang, Zhou, Meng, Huo, Zhong-Yang, Qian, Jian-Ya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625319/
https://www.ncbi.nlm.nih.gov/pubmed/34828928
http://dx.doi.org/10.3390/foods10112648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625319/
https://www.ncbi.nlm.nih.gov/pubmed/34828928
http://dx.doi.org/10.3390/foods10112648

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