Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread

2018 ◽  
Vol 95 (1) ◽  
pp. 177-184 ◽  
Author(s):  
Tomoko Sasaki
Keyword(s):  
Rice Flour ◽  
Starch Digestibility ◽  
Flour Blend

In vitro starch digestibility of rice flour is not affected by method of cooking

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 536-543 ◽  
Author(s):  
Shujun Wang ◽  
Peiyan Li ◽  
Teng Zhang ◽  
Jinglin Yu ◽  
Shuo Wang ◽  
...  
Keyword(s):  
Rice Flour ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

2017 ◽  
Vol 94 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Na-Na Wu ◽  
Bin Tan ◽  
Sha-Sha Li ◽  
Xiao-Hong Tian ◽  
Ming Liu ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Starch Digestibility ◽  
Brown Rice Flour

scholarly journals Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread

2018 ◽  
Vol 65 (11) ◽  
pp. 518-528
Author(s):  
Chiaki Arai ◽  
Rieko Hirose ◽  
Mikiko Tozaki ◽  
Satoshi Yamaguchi ◽  
Minoru Suzuki ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Wheat Protein ◽  
Flour Blend
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