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J-GLOBAL ID：200902275338658690   Reference number：05A0436404

Bread-Making Quality of Wheat/Rice Flour Blends

小麦粉/米粉混合物の製パン品質

Author (9)： YAMAUCHI Hiroaki (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  NODA Takahiro (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  MATSUURA-ENDO Chie (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  TAKIGAWA Shigenobu (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  SAITO Katsuichi (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  ODA Yuji (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  FUNATSUKI Wakako (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  IRIKI Norio (National Agricultural Res. Center for Hokkaido Region(NARCH), Hokkaido, JPN) ,  HASHIMOTO Naoto (Hokkaido Univ., Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 3  Page： 247-253  Publication year： Aug. 2004 
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： wheat flour ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (24)：

• American Association of Cereal Chemists. Approved Methods of the AACC, Method 54-21. 1991
• American Association of Cereal Chemists. Approved Methods of the AACC, Method 08-01. 1991
• ARISAKA, M. Production method of rice flour and its utilization as food. Japan Tokkyo Koho, 73,797. 1992
• AXFORD, D. W. E. Effect of loaf specific loaf volume on the rate and extent of staling in bread. J. Sci. Food Agri. 1968, 19, 95-101
• BHATTACHARYA, M. Staling of bread as affected by waxy wheat flour blends. Cereal Chem. 2002, 79, 178-182

Terms in the title (4)： 小麦粉 ,  米 ,  粉混合物 ,  製パン品質