Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

“…The A and b values for Basmati rice samples were 3.31 and 0.13 whereas the corresponding values for Giza rice were 2.85 and 0.14. The range of protein contents are close in agreement with reported values by de la Hera, Gomez, and Rosella (2013) and Kim and Shin (2014) for rice samples and those authors also observed a similar decrease in protein content with particle size reduction. It is advocated that the protein concentration is higher on the surface of milled rice and decreases toward the center of the kernel (Champagne, Wood, Juliano, & Bechtel, 2006).…”

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

“…2a), due to the formation of a viscous paste or gel between starch molecules (Kim & Shin, 2014). Flour from dry grinding process exhibit the highest final viscosity (3578 RVU).…”

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…The finest fraction of rice flour also presented the highest values of protein compared to the other two particle sizes. De la Hera et al (2013) and Kim and Shin (2014), when assessing the protein content of the rice flour, obtained opposite results, reporting an increase in the protein content when the particle size was increased. However, the flours studied in those articles were not subjected to extrusion treatment.…”