Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread

• Main Authors: Syed Muhammad, Sharifah Kharidah, Ilowefah, Muna, Bakar, Jamilah, Mohd Ghazali, Hasanah
• Format: Book Section
• Language: English
• Published: Intech 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/63085/1/Effect%20of%20yeast%20fermented%20brown%20rice%20flour%20substitution%20on%20nutritional%2C%20rheological%20and%20textural%20properties%20of%20steamed%20brown%20rice%20bread.pdf; http://psasir.upm.edu.my/id/eprint/63085/; https://www.intechopen.com/books/rice-technology-and-production

The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 40% FBRF and its batter and steamed bread character...