Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low. This research was carried out to develop JMRF suitable for gluten-free rice pasta (penne) (GFRP) by adding soy protein i...

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Bibliographic Details
Main Authors: Detchewa Pakkawat, Pongkanpai Viboon, Maneewong Chutamas, Phungamngoen Chanthima, Moongngarm Anuchita
Format: Article
Language:English
Published: EDP Sciences 2022-01-01
Series:E3S Web of Conferences
Subjects:
gluten-free pasta
penne
rice flour
hydrocolloid
protein
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/22/e3sconf_ri2c2022_02010.pdf

Internet

https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/22/e3sconf_ri2c2022_02010.pdf

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