Art

J-GLOBAL ID：201002276972778565   Reference number：10A0849797

Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

米粉パンの特別ローフ体積に関与するミルキーホワイト米変異種の粉体特性

Author (4)： ASHIDA Kanae (National Agricultural Res. Center for Western Region, Hiroshima, JPN) ,  ARAKI Etsuko (National Agricultural Res. Center for Western Region, Hiroshima, JPN) ,  IIDA Shuichi (National Agricultural Res. Center for Western Region, Hiroshima, JPN) ,  YASUI Takeshi (National Agricultural Res. Center for Western Region, Hiroshima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 16  Issue： 4  Page： 305-312  Publication year： Jul. 2010 
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 ,  *breadmaking ,  Oryza sativa ,  rice ,  Triticum aestivum ,  *Food Analysis ,  Koshihikari ,  utilization ,  food texture ,  food rheology ,  *rice flour bread ,  food property
Semi thesaurus term： Triticum aestivum ,  Oryza sativa ,  substitution

JST classification (2)： Flour products  (FJ04030P) ,  Food quality  (FJ01040F)

Reference (17)：

• AACC International (2000) Approved Methods 10-10B, 61-02, 76-13, and 76-31 in: Approved Methods of the American Association of Cereal Chemists, 10th Ed. The Association, St. Paul, MN, USA
• Aoki, N. (2008) Various kinds of rice bread and rice flour suitable for bread-making. Norin Keizai, 9982, 2-7 (in Japanese).
• Araki, E., Ikeda, T.M., Ashida, K., Takata, K., Yanaka, M. and Iida, S. (2009) Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Sci. Technol. Res., 15, 439-448.
• Arisaka, M., Nakamura, K. and Yoshii, Y. (1992) Properties of rice flour prepared by different milling methods. Denpun Kagaku, 39, 155-163 (in Japanese).
• Ashida, K., Iida, S. and Yasui, T. (2009) Morphological, physical and chemical properties of grain and flour from chalky rice mutants. Cereal Chem., 86, 225-231.

Terms in the title (5)： 米粉パン ,  体積 ,  ホワイト ,  変異 ,  粉体