Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough
The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansio...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdf http://psasir.upm.edu.my/id/eprint/3234/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2017%20(1)%20Apr.%201994/JTAS%20Vol.17%20(1)%201994%20(Page%207%20-%2012).pdf |
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http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdfhttp://psasir.upm.edu.my/id/eprint/3234/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2017%20(1)%20Apr.%201994/JTAS%20Vol.17%20(1)%201994%20(Page%207%20-%2012).pdf