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RHEOLOGY OF RICE-FLOUR PASTES: EFFECT OF VARIETY, CONCENTRATION, AND TEMPERATURE AND TIME OF COOKING

โœ Scribed by M. R. SANDHYA RANI; K. R. BHATTACHARYA

Book ID
111346183
Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
399 KB
Volume
20
Category
Article
ISSN
0022-4901

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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