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	Provedor de dados Thai Agricultural (4) Autor Vipa Surojanametakul (3) Warunee Varanyanond (3) Patcharee Tungtrakul (2) Rasamee Supasri (2) Chouw Imprasit (1) Grissana Sudtasarn (1) Onanong Naivikul (1) Patcharee Tungtakul (1) Mais... Palavra-chave คุณภาพทางกายภาพ (4) คุณภาพทางเคมี (3) Dry-milled rice flour (2) Rice flour (2) Rice noodle (2) ปลายข้าว (2) ผลิตภัณฑ์ก๋วยเตี๋ยว (2) แป้งข้าว (2) 2-acetyl-1-pyrroline (1) 2AP (1) Aromatic Thai rice (1) Dry milling (1) Dry-milled flour (1) Modified dry-milled rice flour (1) Rice quality (1) Sen Mee (1) Sen Yai (1) Wet-milled rice flour (1) กระบวนการผลิต (1) การบด (1) Mais... Tipo do documento PhysicalObject (4) Ano 2012 (1) 2004 (2) 2000 (1) País Thailand (4) Idioma Inglês (2) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การสำรวจความแปรปรวนของคุณภาพข้าวหอมมะลิ Thai Agricultural Grissana Sudtasarn. In 2012, surveys were conducted in both the northeast and the upper north of Thailand from seed sources, farmer fields, local mills and rice exporters. Samples were analyzed for grain physical and chemical quality, including a content of 2-Acetyl-1-Pyrroline (2AP). Soil samples were collected from farmer fields and analyzed for soil texture, pH, nutrients and organic matters. The results showed that both physical and chemical qualities of all samples met the standard for Thai Hom Mali rice. The 2AP contents of those samples from seed sources in the northeast were between 1.98-9.42 ppm while the samples from farmer fields were between 1.14-11.84 ppm. The 2AP contents of those samples from mills were between 0.86-7.2 ppm for the upper north, those of seed... Tipo: PhysicalObject Palavras-chave: Aromatic Thai rice; Rice quality; 2-acetyl-1-pyrroline; 2AP; ข้าวหอมไทย; คุณภาพ; สารให้กลิ่นหอม; คุณภาพทางกายภาพ; องค์ประกอบทางเคมีของเมล็ด; แหล่งผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5424 ผลการโม่เปียก โม่แห้ง และโม่แบบผสมต่อสมบัติแป้งข้าว Thai Agricultural Patcharee Tungtrakul; Onanong Naivikul; Vipa Surojanametakul; Warunee Varanyanond. This work aims to reduce energy and water consumption, according to the green technology concept, in conventional washing and by wet milling processes for rice flour production. Modified processing with moist tempering of rice to 25% (w/w) water prior to dry milling was carried out to produce rice flour. Pasting properties of the obtained flour were comparable with those of the flour produced by wet and dry milling. However, physical properties were in the middle between those of the flour from wet and dry milling. Tipo: PhysicalObject Palavras-chave: Wet-milled rice flour; Dry-milled rice flour; Modified dry-milled rice flour; Rice flour; แป้งข้าวเจ้า; การโม่เปียก; การโม่แห้ง; การโม่แบบผสม; กระบวนการผลิต; คุณภาพทางเคมี; คุณภาพทางกายภาพ. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2632 Use of dry-milled rice flour for rice noodle production Thai Agricultural Patcharee Tungtrakul; Vipa Surojanametakul; Rasamee Supasri; Warunee Varanyanond. Broken rice was used for the production of dry-milled flour (pin milling). The physicochemical properties and the suitability of the flour for making rice noodle were investigated. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. The swelling power and solubility index of the flour increased with the decrease of particle sizes. Rapid viscosity analysis indicated that the gelatinization temperature of the flour with smaller particle size was lower than that with larger size. The larger particle size flour exhibited lower peak, breakdown, and final viscosity. The texture of the rice noodle made from flour fraction of 75 μm particle size gave the highest tensile... Tipo: PhysicalObject Palavras-chave: Dry milling; Dry-milled rice flour; Rice noodle; ผลิตภัณฑ์ก๋วยเตี๋ยว; แป้งข้าว; ปลายข้าว; การบดแบบแห้ง; เครื่องบดแบบเข็ม; ขนาดอนุภาคแป้ง; คุณภาพทางเคมี; คุณภาพทางกายภาพ; คุณภาพด้านเนื้อสัมผัส. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2633 Development of Sen Yai and Mee from dry-milled rice flour Thai Agricultural Warunee Varanyanond; Vipa Surojanametakul; Patcharee Tungtakul; Rasamee Supasri; Chouw Imprasit. Broken rice was used for the production of dry-milled flour by grinding on Pin Mill. Particle sizes distribution of the resulting flour shown that major portion was coarse flour. Physicochemical properties of the flour with differing particle sizes were investigated and utilized as raw material in rice noodle production; Sen Yai and Sen Mee. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. Water absorption index (WAI) and water solubility index (WSI) were greater for fine flour. Fine flour also possessed high value of lightness (L*) and low yellowness (b*). Rapid visco analysis indicated that fine flour had lower gelatinization temperature while higher peak... Tipo: PhysicalObject Palavras-chave: Dry-milled flour; Rice noodle; Rice flour; Sen Yai; Sen Mee; ผลิตภัณฑ์ก๋วยเตี๋ยว; เส้นหมี่; เส้นใหญ่; การพัฒนาผลิตภัณฑ์; แป้งข้าว; ปลายข้าว; แป้งข้าว; การบด; คุณภาพทางกายภาพ; คุณภาพทางเคมี; คุณภาพทางด้านเนื้อสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2631 Registros recuperados: 4 Primeira ... 1 ... Última

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