Effects of hot-air pretreatment in semi-dry milling on rice starch gelatinization, rheological properties, and eating quality of wet rice noodles
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This study optimized hot-air pretreatment for rice milling to enhance rice flour and noodle quality. Comparative analysis revealed that rice grains treated with hot air at 60-90 °C reached water saturation within 30 min, reducing processing time sevenfold rel... ...
