Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality

• المؤلفون الرئيسيون: Md Yunos, Noor Seribainun Hidayah, Hafid, Halimatun Saadiah, Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Wakisaka, Minato, Mustapha, Nor Afizah, Samsu Baharuddin, Azhari
• التنسيق: مقال
• منشور في: John Wiley and Sons Inc 2024
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/114233/; https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.17505

Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose conte...