Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G’) and loss modulus (G”) increased gradually as pea starch increased. The rheological properties of modified...

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Bibliographic Details
Main Authors: Aiquan Jiao, Yueyue Yang, Yan Li, Yuan Chen, Xueming Xu, Zhengyu Jin
Format: Article
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
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