Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties
Limin Li,
Qingfa Wang,
Zhenzhen Ren
et al.
Abstract:SummaryMaking noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting vi… Show more
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