Milling-induced transformations in rice flour: implications for bread aging

Milling-induced transformations in rice flour: implications for bread aging

This study was aimed to investigate the effects of wet, semi-dry, and dry milling on the quality characteristics of rice flour and the anti-aging quality of rice bread. The wet milled rice flour (WF) exhibited the lowest damaged starch content, at 3.87 %, and had good water absorption and mixing tol...

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Bibliographic Details
Main Authors: Zhiqi Wang, Mingshou Lu, Wanshan Yang, Huining Zhang, Lingqi Wei, Xinyu Dong, Jiaxin Zhang, Junru Yu, Menglu Yang, Yue Zhang, Fenglian Chen
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Rice bread
Rice milling
Rice flour quality
Damage starch
Anti-staling
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005164
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http://www.sciencedirect.com/science/article/pii/S2590157525005164

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