Art

J-GLOBAL ID：200902218041591347   Reference number：07A0607421

Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch

アミロースのやや少ない澱粉を有する新しい日本のパン小麦品種から調製したパンの老化及びテクスチャ

Author (12)： ITO Miwako (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  KIM Sun-Ju (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  SARKER Zaidul-Islam (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  HASHIMOTO Naoto (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  NODA Takahiro (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  TAKIGAWA Shigenobu (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  MATSUURA-ENDO Chie (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN) ,  HORIBATA Tetsuya (Fukuyama Univ., Fukuyama, JPN) ,  NAKAURA Yoshiko (Fukuyama Univ., Fukuyama, JPN) ,  INOUCHI Naoyoshi (Fukuyama Univ., Fukuyama, JPN) ,  FUKUSHIMA Michihiro (Obihiro Univ. Agriculture and Veterinary Medicine, Obihiro, JPN) ,  YAMAUCHI Hiroaki (National Agricultural Res. Center for Hokkaido Region, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 13  Issue： 2  Page： 121-128  Publication year： May. 2007 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *bread ,...

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JST classification (3)： Flour products  (FJ04030P) ,  Food quality  (FJ01040F) ,  Wheats and barleys  (FC03033M)

Reference (24)：

• American Association of Cereal Chemists (1991a). Approved Methods of the AACC, 8th ed. Method 54-21. The Association: St. Paul, MN.
• American Association of Cereal Chemists (1991b). Approved Methods of the AACC, 8th ed. Method 08-01. The Association: St. Paul, MN.
• Axford, D.W.E., Colwell, K.E. Cornford, S.J. and Elton G.A.E. (1968). Effect of specific loaf volume on the rate and extent of staling in bread. J. Sci. Food Agric., 19, 95-101.
• Baik, B.K., Park, C.S., Paszczynska, B. and Konzak, C.F. (2003). Characteristics of noodles and bread prepared from double-null partial waxy wheat. Cereal Chem., 80, 627-633.
• Bhattacharya, M., Erazo-Castrejón, S.V., Doehlert, D.C. and Mc-Mullen, M.S. (2002). Staling of bread as affected by waxy wheat flour blends. Cereal Chem., 79, 178-182.

Terms in the title (8)： アミロース ,  澱粉 ,  日本 ,  パン小麦 ,  品種 ,  調製 ,  パンの老化 ,  テクスチャ