Textural properties of laksa noodle as affected by rice flour particle size

• Main Authors: Malahayati, Nura, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Karim, Roselina
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf; http://psasir.upm.edu.my/id/eprint/24172/; http://www.ifrj.upm.edu.my/volume-18-2011.html
• Institution: Universiti Putra Malaysia

This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, p...