Art

J-GLOBAL ID：201102226346935659   Reference number：11A0793774

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

米飯および小麦粉混合から調製したパンに対する米特性の影響

Author (4)： IWASHITA Keiko (National Food Res. Inst., Ibaraki, JPN) ,  SUZUKI Keitaro (National Food Res. Inst., Ibaraki, JPN) ,  MIYASHITA Kanae (National Food Res. Inst., Ibaraki, JPN) ,  OKUNISHI Tomoya (National Food Res. Inst., Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 17  Issue： 2  Page： 121-128  Publication year： Mar. 2011 
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 ,  *food analysis ,  boiled rice ,  wheat flour ,  consumer oriented ,  *rice flour ,  food texture ,  food rheology ,  *amylose ,  volume
Semi thesaurus term： SLV ,  特異膨化体積

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

Reference (36)：

• AACC; American Association of Cereal Chemists (2000). Approved method of the AACC, method 74-09, The Association St. Paul, MN.
• AOAC; Association of official analytical chemists (2005, 2007). Official methods of analysis of AOAC international Method 992.23. 18^th edition, 2005, current through revision 2, 2007.
• Aoki N. (2009). Present state of test baking of bread using rice flour. The food industry, 52, 29-35.
• Araki, E., Ikeda, T., 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. Tech. Res., 15, 439-448.
• Cato, L., Gan, J.J., Rafaell, G.B. and Small, D.M. (2004). Gluten free breads using rice flour and hydrocolloid gums. Food Australia, 56, 75-78.

Terms in the title (5)： 米飯 ,  小麦粉 ,  調製 ,  パン ,  米