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THE INFLUENCE OF OPERATION MODES ON TECHNOLOGICAL PROPERTIES OF RICE FLOUR
Journal: Science and world (Vol.2, No. 33)Publication Date: 2016-05-25
Authors : Babakina M.V.; Mikhayl yuta L.V.; Zolotavina M.L.; Lychkina L.V.;
Page : 10-12
Keywords : rice flour; IR radiation; water-retention and water-absorption capacity; microbial population;
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Abstract
The article presents the findings of the study on the influence of operation modes on water-retention and water-absorption capacity of rice flour which is used as thickening and gelling food additive and setting agent capable of changing product characteristics. In the course of the study microbial population of the specimens of rice flour is detected. The options of rice flour preparation and treatment to achieve the highest possible water-retention and water-absorption capacity are developed.
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Last modified: 2016-08-17 22:35:16