Août : Gluten-Free Cookies - Selection and Evaluation of Rice Flours
Over the past decade, various products have been utilized to replace wheat, which is high in gluten. Rice is often chosen forits neutral flavor, its whiteness, low sodium content. It also is easy to digest and has hypoallergenic properties.
Juillet : 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.