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Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

โœ Scribed by Seda Yalcin; Arzu Basman

Book ID
108826805
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
182 KB
Volume
43
Category
Article
ISSN
0950-5423

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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