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• W2058756087 abstract "The rheological and cooking properties of gluten-free noodles prepared with dry- and wet-milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch damage exhibited greater water hydration properties than wet-milled rice flour at room temperature. However, the pasting results of rice flour suspensions demonstrated that wet-milled rice flour showed a higher value of peak viscosity due to its great swelling power upon starch gelatinization. The similar thermo-mechanical tendency was observed in a rice dough system by Mixolab. In the planar extensional test, the noodle dough sample prepared with dry-milled rice flour exhibited higher elongational viscosity which could be favorably correlated to more resistance of dry-milled rice noodle strands to extension. When rice noodles were cooked, increased cooking loss was observed in dry-milled rice noodles which was attributed to great water solubility derived from a higher degree of starch damage." @default.
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• W2058756087 date "2013-05-01" @default.
• W2058756087 modified "2023-09-30" @default.
• W2058756087 title "Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles" @default.
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• W2058756087 doi "https://doi.org/10.1016/j.jfoodeng.2012.11.017" @default.
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