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Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality.

Hemavathy, J. and Bhat, K. K. (1994) Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality. Journal of Texture Studies, 25 (4). 469-476, 18 ref..

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Abstract

Effect of particle size on cooking behaviour of rice (Oryzae sativa, subsp. Indica kato) flour was studied using a Brabender Viscoamylograph. Among the flours of different average particle sizes (307, 214, 165, 138, 114, 90 and 71 mum) studied, flours of 138 and 165 mum showed high breakdown ratios of 0.984 and 0.866 [overall range was 0.746-0.984] and setback ratios of 2.333 and 2.143 [overall range was 1.873-2.333], respectively. Flours of 138 and 165 mum yielded vermicelli with better textural profile scores than the other flours; this highlights the importance of flour particle size in preparation of rice based vermicelli. [From En summ.]

Item Type: Article
Uncontrolled Keywords: CEREAL-PRODUCTS; CEREALS-; COOKING-; FLOURS-CEREAL; PARTICLES-; PASTA-; PHYSICAL-PROPERTIES; PROCESSING-THERMAL; RICE-; SENSORY-PROPERTIES; TEXTURE-; RICE-FLOUR; SIZE-; VERMICELLI-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 May 2012 08:50
Last Modified: 22 Jun 2012 06:59
URI: http://ir.cftri.com/id/eprint/7885

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