Effects of rolling on eating quality, starch structure, and water distribution in cooked <i>indica</i> rice dough
The study demonstrated the importance of the rolling process in improving the performance of RS. It was found that a moderate number of rolling passes was conducive to producing excellent RS, providing a theoretical basis for the production of high-quality rice-based products such as rice noodles, dumplings, and cakes. © 2024 Society of Chemical Industry.
Authors
- Zhongxiang Fang (ORCID: https://orcid.org/0000-0002-9902-3426)
- Cuiping Yi (ORCID: https://orcid.org/0000-0002-4571-4168)
- Yu Zhang (ORCID: https://orcid.org/0000-0002-6488-0591)
- Hong Zhu (ORCID: https://orcid.org/0000-0003-1258-4157)
- Ying Xiong (ORCID: https://orcid.org/0009-0002-3581-2845)
- Yang Shan (ORCID: https://orcid.org/0000-0002-1954-5719)
Institutions
- The University of Melbourne (AU)
- Hunan Academy of Agricultural Sciences (CN)
- Ecosystem Sciences (AU)
- Changsha University of Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-10
- DOI
- https://doi.org/10.1002/jsfa.14068
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.31
Funders
- National Natural Science Foundation of China
- China Scholarship Council