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Brown rice flour has been utilized as a health-functional ingredient for extruded gluten-free noodles. Thus, its functional qualities were evaluated. Brown rice flour had greater resistance to dough mixing, whereas the thermo-mechanical values were reduced during heating and cooling. During extrusion, the presence of more non-starch components in brown rice flour led to a lower degree of gelatinization...
Tartary buckwheat was subjected to hydrothermal treatments for minimising rutin loss in buckwheat-based foods by water addition. When native buckwheat flour was mixed with water for 60min, the rutin content was distinctly reduced from 3.74g/100g to 0.31g/100g, increasing the amount of quercetin. However, the rutin content remained constant and quercetin was hardly detected in hydrothermally-treated...
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