Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

Cereal Chem. 66(4):317-320 The thermal properties of whole grain milled rice and milled rice flour samples. Gelatinization enthalpies were about 40% greater in whole grain were investigated by differential scanning calorimetry. Thermal curves rice compared to rice flour for each variety. Heating rate studies conducted were obtained on representative long, medium, short, and very low amylose on ...

Four male Japanese were fed a semisynthetic diet including egg and soy powder as protein source for seven days (Basal-diet period), and in the following seven days 200 g of polished rice, wheat flour and buckwheat flour added at the expense of part of the corn starch and sugar in the basal diets (Test-diet period). Urine and feces were collected throughout both periods and the contents of nitro...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...

This paper reports on the experimental determination of the thermal conductivities of some selected powdered food stuffs and their mixtures. The foodstuffs considered are: guinea corn flour, rice flour, maize flour, beans flour, cassava flour and yam flour. One to one mixtures of these foodstuffs were made in equal ratios to give mixtures of rice and beans flour, cassava and guinea corn flour a...

Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...

the effect of host diet on developmental time, fecundity and life-table parameters of bracon hebetor (say) (hymenoptera: braconidae) against the mediterranean flour moth ephestia kuehniella (zeller) was studied in the laboratory condition at 26 ± 1 °c, 65 ± 5% relative humidity and a photoperiod of 16l:8d h. the diets used were rice, barley, corn and wheat flours. the developmental time (egg to...

Rice pudding is an uncommon and unpopular dessert to Thais due to its rough texture and strong taste of egg. It generally composes of milk or skim milk, rice grain or flour, sugar, egg, and salt. Jasmine rice flour containing unique fragrance is a preferable choice to improve this product. A substitution of egg with jasmine rice flour in a developed rice pudding was carried out which the qualit...

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was...