Textural quality of sweet dumpling: effect of germination of waxy rice

Summary Effects of germination on components and structural changes of rice flours and, in turn, rheological properties and textural attributes of sweet dumplings were investigated in this study. Germination decreased starch, protein and lipid content, while slightly increased free amino acids conte...

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Veröffentlicht in:	International journal of food science & technology 2021-08, Vol.56 (8), p.4081-4090
Hauptverfasser:	Xu, Ke, She, Zhenyun, Wang, Hongwei, Liu, Xingli, Zhang, Yanyan, Chi, Chengdeng, Zhang, Hua
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Correlation analysis Germination Lipids microstructure physicochemical properties Rheological properties Rheology Rice Starch Sweet dumplings waxy brown rice
Online-Zugang:	Volltext
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