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	Provedor de dados 106 (6) Autor Vipa Surojanametakul (2) Warunee Varanyanond (2) Anuwat Rattanachai (1) Jaruwan Bangwag (1) Lamaimaat Youngsuk (1) Ngamchuen Kongseree (1) Onanong Naivikul (1) Patcharee Tungtakul (1) Patcharee Tungtrakul (1) Phunsri Sawangchit (1) Pornchai Rachtanapun (1) Rasamee Supasri (1) Rungsiri Suriyatem (1) Sunanta Wongpiyachon (1) Supasri, R (1) Surojanamethakul, V. (1) Tungtakul, P. (1) Varanyanond, W. (1) Mais... Palavra-chave แป้งข้าวเจ้า (6) Rice flour (4) Wheat flour (2) กระบวนการผลิต (2) การทดสอบทางประสาทสัมผัส (2) แป้งสาลี (2) Biocomposite film (1) Carboxymthyl cellulose (1) Dry-milled rice flour (1) Durian rind (1) Mee-Sua (1) Modified dry-milled rice flour (1) Noodle (1) Partial replacement (1) Pasta (1) Physicochemical properties (1) Preparation (1) Product development (1) Rice starch (1) Sen Lek (1) Mais... Tipo do documento PhysicalObject (4) Collection (1) Ano 2012 (1) 2004 (1) 2003 (1) 2002 (1) 2001 (1) 2000 (1) Mais... País Thailand (6) Idioma Inglês (3) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Product development from wheat-rice composite flour: Mee-Sua 106 Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P.. Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were... Tipo: PhysicalObject Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส. Ano: 2002 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113 Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle 106 Vipa Surojanametakul; Patcharee Tungtakul; Warunee Varanyanond; Rasamee Supasri. This research was conducted to investigate the effects of partial replacement o rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss then those prepared from pure rice flour (the control). Besides, the products added with starch contained higher... Tipo: PhysicalObject Palavras-chave: Noodle; Partial replacement; Rice flour; Starches; Physicochemical properties; Sensory properties; Sen Lek; ก๋วยเตี๋ยวเส้นเล็ก; กระบวนการผลิต; การทดแทน; แป้งข้าวเจ้า; สตาร์ช; คุณภาพทางเคมีกายภาพ; คุณภาพทางประสาทสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2636 การใช้แป้งข้าวทดแทนแป้งสาลีในผลิตภัณฑ์พาสต้า 106 Lamaimaat Youngsuk; Ngamchuen Kongseree; Sunanta Wongpiyachon; Jaruwan Bangwag; Anuwat Rattanachai; Phunsri Sawangchit. Tipo: Collection Palavras-chave: Pasta; Rice flour; Wheat flour; ผลิตภัณฑ์พาสต้า; แป้งข้าวเจ้า; แป้งสาลี; มักกะโรนี; กรรมวิธีการผลิต; คุณภาพเส้น; การทดสอบทางประสาทสัมผัส. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3089 ผลการโม่เปียก โม่แห้ง และโม่แบบผสมต่อสมบัติแป้งข้าว 106 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 การเตรียมและสมบัติของฟิล์มชีวภาพประกอบด้วยแป้งข้าวเจ้า/คาร์บอกซีเมทิลเซลลูโลสจากเปลือกทุเรียน 106 Rungsiri Suriyatem; Pornchai Rachtanapun. Rice starch/carboxymethyl cellulose from durian rind (RS/CMCd) biocomposite films were prepared. The effect of ratios between RS and CMCd were used in a film forming solution on transparency, color, morphology, and mechanical properties of RS/CMCd composite films was investigated. Each RS/CMCd composite film was translucent. A higher amount of CMCd affected the transmittance at 660 nm of these composite films increased and the absorbance decreased. When the CMCd content increased, L*, a* and WI (whiteness index) value of the composite films decreased while b* and E value increased. Scanning electron microscopy (SEM) revealed homogenious crosssectional surface for the pure RS and CMCd film while the other RS/CMCd composite films showed the rough surface.... Tipo: PhysicalObject Palavras-chave: Biocomposite film; Carboxymthyl cellulose; Durian rind; Preparation; Rice starch; ฟิล์มชีวภาพประกอบ; คาร์บอกซีเมทิลเซลลูโลส; เปลือกทุเรียน; การเตรียม; แป้งข้าวเจ้า. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5391 คุณภาพทางด้านเนื้อสัมผัสของหมั่นโถวจากแป้งสาลีผสมแป้งข้าวเจ้า 106 Palavras-chave: คุณภาพ; หมั่นโถว; แป้งสาลี; แป้งข้าวเจ้า. Ano: 2001 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4945 Registros recuperados: 6 Primeira ... 1 ... Última

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