Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

• المؤلفون الرئيسيون: Zhang, Zixiu, Li, Jingxin, Wang, Xishuang, Wu, Xinzhu, Wang, Jialin, Zhang, Xiaolin, Ding, Han, Qiu, Ju, Cao, Ruge
• مؤلفون آخرون: School of Chemistry, Chemical Engineering and Biotechnology
• التنسيق: مقال
• اللغة: English
• منشور في: 2025
• الموضوعات: Engineering; Broken rice Rice flour; Rice flour
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/183614
• المؤسسة: Nanyang Technological University

This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken rice cakes. SS treatment at 120 °C significantly enhanced the moisture content of broken rice fl...