Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

Defining and optimizing the technological process to improve the sensory and nutritional
characteristics of gluten-free (GF) products still represent a challenge for researchers and …

Two types of hydrothermal treated rice starches were prepared by annealing and heat-
moisture treatment (HMT). Annealing of starch slurry was conducted at 55° C for 24h and …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

Background The increased consumption of rice noodle, a traditional rice-based product with
high nutritional values and pleasant tastes, has led to increased research attention …

The rice noodle industry in Thailand is facing problems regarding rice flour quality. This
research aims to study the effects of hydrothermally modified rice flour on improving rice …

Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking
quality of the noodles containing mixtures of wheat and GBR flours was investigated. With …

Physicochemical, rheological, in vitro digestibility, and sensory characteristics of the gluten-
free noodles made of pregelatinized rice flour incorporated with germinated chickpea flours …

The physicochemical, pasting, and gel textural properties of potato and rice starches and
their blends were studied in relation to their noodle making performance. Amylose content …

Rice flour from nine varieties, subjected to dry-and wet-milling processes, was determined
for its physical and chemical properties. The results revealed that milling method had an …