The influence of the addition of instant rice mash on the textural properties of rice bread
The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analys...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2022-05-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0003_the-influence-of-the-addition-of-instant-rice-mash-on-the-textural-properties-of-rice-bread.php |