Gel properties of rice varieties in relation to bread baking potential
ABSTRACTThe properties of rice flour gel relative to yeast-leavened bread baking potential have been investigated. Twelve rice varieties were dry-milled to flour. Firm gels with a jelly-like consistency, only formed in high and intermediate amylose content (AC) varieties, including Goamibyeo, Milyan...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2185179 |