Effect of Different Milling Methods on the Physicochemical Properties of Rice Flour and the Qualities of Fresh Rice Noodles

To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh rice noodles. The basic chemical components, the...

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Bibliographic Details
Published in:Liang you shipin ke-ji
Main Authors: SONG Xin, FENG Wei, WANG Tao, ZHANG Hao, CHEN Zheng-xing, WANG Ren
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-09-01
Subjects:
rice flour
physicochemical properties
damaged starch rate
fresh rice noodles
cooking qualities
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240507

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240507

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