Effect of Partial Substitution of Wheat Flour With Riceberry Flour on Quality of Noodles

@inproceedings{Sirichokworrakit2015EffectOP,
  title={Effect of Partial Substitution of Wheat Flour With Riceberry Flour on Quality of Noodles},
  author={Supatchalee Sirichokworrakit and Juthamat Phetkhut and Anuntachai Khommoon},
  year={2015}
}
Abstract Riceberry rice, deep purple grain; ( Oryza Sativa L.), a cross-bred strain from the KhaoHom Nin Rice variety which is well known as containing high antioxidant properties and KhaoHom Mali 105 well known as a fragrant rice. This study aimed to investigate the effect of Riceberry flour addition (10, 20, 30 and 40% by flour weight) on cooking quality, texture and sensory attributes of noodles. The optimal ratio of noodle from Riceberry flour was investigated using sensory qualities in… CONTINUE READING

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