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- W4289861004 abstract "Abstract Turbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water (30–40%), and drying temperature (160–200 °C) was evaluated. Applying a Box–Behnken design, highly significant ( p < 0.001) models were found for moisture, damaged starch, pasting properties, and cold viscosities. The most important factor was the added water, significantly ( p < 0.001) affecting all treated flour characteristics. The optimization resulted in 200 °C as cooking and drying temperature and 40% added water, but values of damaged starch and cold viscosities in the treated flour were still low. Thus, flour was overnight wetted (40% water) before cooking and drying at 200 °C, obtaining high values of damaged starch (49.5 ± 1.5 g/100 g db) and cold viscosities (from 6213 to 21,436 cP). The study represents a guide for the application of turbo-technology to design flour with tailored technological properties." @default.
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- W4289861004 date "2022-08-05" @default.
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- W4289861004 title "Turbo-Treatment of Rice Flour to Improve Technological Functionality" @default.
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- W4289861004 doi "https://doi.org/10.1007/s11947-022-02882-5" @default.
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