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July 2019 - Fried Rice
July : Impact of rice varieties, milling processes of rice flour and final bakery products quality
The way rice is consumed is constantly changing. Originally it was only eaten as cooked grain but now rice is also consumed in many other forms. The food industry must adapt to the evolving consumer tastes. It must create new methods for the selection and quality control of rice products.The objective of this study is to contribute to the development of new methods by evaluating the impact of the milling process on both rice flour quality (composition, particle size distribution and rheological properties) and the final bread product quality (volume and hardness).