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Effect of hydrothermal treatment of rice flour on various rice noodles quality

โœ Scribed by Supawadee Cham; Prisana Suwannaporn

Book ID
113698151
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
859 KB
Volume
51
Category
Article
ISSN
0733-5210

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## Abstract A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^โˆ’1^. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their ef