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What is Brown Rice Flour for Crackers?

Carboxymethyl cellulose

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Brown rice flour (BRF) for crackers is a key ingredient that enhances the nutritional profile and quality of the product. Studies have shown that incorporating BRF in wheat-based crackers significantly impacts various characteristics such as spread ratio, volume index, density, width, thickness, and puffiness. BRF plays a more significant role in influencing these characteristics compared to other ingredients like carboxymethyl cellulose (CMC) and shortening. Optimal levels of BRF (10%), CMC (1.8%), and shortening (5%) have been identified for producing high-quality crackers with improved shelf stability. Additionally, the gluten-free nature and nutraceutical properties of BRF make it a favorable choice for composite flour-based bakery products like biscuits, offering benefits such as improved texture and nutritional value.

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Open access•Journal Article•DOI Physicochemical and Functional Properties of Brown Rice (Oryza sativa) and Wheat (Triticum aestivum) Flour and Quality of Composite Biscuit Made Thereof M. Z. Islam, M. L. J. Taneya, M. Shams-Ud-Din, M. Syduzzaman, M. M. Hoque - Show less +4 more 25 Dec 2012-The Agriculturists 44 Citations	Brown rice flour is used in composite biscuits due to its nutraceutical properties and gluten-free nature. It affects biscuit quality by altering physicochemical properties and nutrient content.
Patent Nutrient-rich brown rice flour biscuit Wang Dengsong, Zhang Liguo, Yang Jie, Wu Taibing, Zhao Jiaping - Show less +4 more 29 Aug 2017 1 Citations	Brown rice flour in the nutrient-rich biscuit enhances flavor and nutrition. It contributes to a delicate texture, improved taste, and potential health benefits like blood sugar reduction and cardiovascular protection.
Open access•Journal Article•DOI Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose Tahiya Qadri, AH Rather, Syed Zameer Hussain, Tawheed Amin - Show less +3 more 01 Jan 2018-Journal of Food Processing and Technology 1 Citations	Brown rice flour is used in wheat-based crackers to enhance quality. It significantly affects product characteristics like spread ratio, volume, density, thickness, width, and puffiness, improving overall quality.
Open access•Journal Article•DOI Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC) Tahiya Qadri, Syed Zameer Hussain, AH Rather, Tawheed Amin, Bazila Naseer - Show less +4 more 09 Aug 2018-International Journal of Food Properties 11 Citations	Brown rice flour is incorporated in wheat-based crackers to enhance nutritional value. It significantly affects product characteristics like spread ratio, volume index, and puffiness in cracker development.

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