SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

1. Chinese Science Citation Database (CSCD)
2. A Guide to the Core Journals of China (2023)
3. The Key Magazine of China Science and Technology
4. Chinese Applied Core Journals (CACJ)
5. China Core Agricultural and Forestry Journals
6. Bilingual Communication Project for Chinese STM Journals
7. China Fine Periodical Exhibition
8. Elsevier-Scopus Database
9. Directory of Open Access Journals (DOAJ)
10. EBSCO Research Database
11. Chemical Abstracts (CA)
12. Food Science and Technology Abstract (FSTA)
13. CAB International (CABI) Database
14. Japan Science and Technology Agency Chinese Bibliographic Database (JSTChina)
15. Ulrich's Periodicals Directory (UPD)
16. OA Open Access Model Journal

Compare of the paste properties of different varieties of brown rice flour
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    Taking five kinds of non-glutinous brown rice flour with quite different amylose contents as raw materials, and hydration characteristics, pasting viscosity and thermal characteristics were determined to compare the differences of their pasting properties to provide a foundation for selecting raw materials to process brown rice products. The results showed that pasting properties of brown rice flour with different amylose contents were quite different. The water absorption index, water solubility, swelling power, viscosity, regenerative value and attenuation value of brown rice flour decreased with the increasing of amylose content, because brown rice flour required more energy to paste. But the pasting time has no significantly difference.

    Reference
    Related
    Cited by
Get Citation
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: July 28,2016
  • Published:
Article QR Code