Research for identifying the optimum technological profile of rice flour for obtaining agglutene biscuits

Cristina Gabriela Constantinescu (Pop), Monica Gabriela Dinu, Petru Alexe

Volume 26, Issue 4;
Pages: 319-324; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
During the last decades, due to world globalization, rice flour has got assimilated by the European dishes especially to its benefits for the people suffering from gluten intolerance. Without gluten-generating proteins, rice flour is a real challenge in applying the processing technologies, especially the adapting of the existing ones. However, there have already made scientific approaches on the processing of this type of flour, with different applications for pasta, bread and even diverse doughs for making fancies, cookies and biscuits on classical technological lines, thus being a topic of scientific debate and a challenge. The aim of this paper is to establish a mixolab profile for rice flour so that it can be applied to the production of agglutenic biscuits in order to support local producers Ascorbic acid and glucose oxidase were used as additives to strengthen the flour network.
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