Quality evaluation of noodles prepared from blending of broken rice and wheat flour

Quality evaluation of noodles prepared from blending of broken rice and wheat flour

The effect of blending wheat flour (WF) on broken rice flour (BRF) at various levels (0, 20 40, 60, 80 and 100 g/100 g) were assessed for their suitability in noodles making. Physicochemical and functional properties of prepared noodles from these blends were studied. The proximate composition of un...

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Veröffentlicht in:Die Stärke 2015-12, Vol.67 (11-12), p.905-912
Hauptverfasser: Ahmed, Ishfaq, Qazi, Ihsan Mabood, Jamal, Suraiya
Format: Artikel
Sprache:eng
Schlagworte:
absorption
Broken rice flour
cooking
Cooking properties
cooking quality
Functional properties
mixing
Noodles
odors
Pasta
proximate composition
rehydration
rice
rice flour
texture
Wheat flour
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Zusammenfassung:The effect of blending wheat flour (WF) on broken rice flour (BRF) at various levels (0, 20 40, 60, 80 and 100 g/100 g) were assessed for their suitability in noodles making. Physicochemical and functional properties of prepared noodles from these blends were studied. The proximate composition of uncooked noodle samples varied significantly (p 
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201500037