Art

J-GLOBAL ID：201202260638343966   Reference number：12A0259192

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

玄米粉のパン製造品質に対する水浸漬の種々の効果

Author (3)： HAMADA Shigeki (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  AOKI Noriaki (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  SUZUKI Yasuhiro (National Agriculture and Food Res. Organization, Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 18  Issue： 1  Page： 25-30  Publication year： Jan. 2012 
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： rice flour ,  *breadmaking ,  bread ,  Oryza sativa ,  rice ,  dietary fiber ,  dipping ,  *food analysis ,  aliphatic amine ,  aliphatic carboxylic acid ,  aminocarboxylic acid ,  primary amine ,  alditol
Semi thesaurus term： *玄米粉 ,  水浸漬処理 ,  Oryza sativa ,  *玄米パン

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

Substance index (2)： GABA ,  Inositol

Reference (22)：

• American Association of Cereal Chemists (AACC) International. Official Methods of Analysis (10th Ed.). Methods 76-31. 2000
• AOKI, N. Properties of bread made using wheat gluten and rice flour from high-yielding cultivars. Nippon Shokuhin Kagaku Kaishi. 2010, 57, 107-113
• ARAKI, E. 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. 2009, 14, 439-448
• ARISAKA, M. Properties of rice prepared by different milling methods. Denpun Kagaku. 1992, 39, 155-163
• ATWELL, W. A. Wheat and flour testing. Wheat Flour. 2001, 27-65

Terms in the title (4)： 玄米 ,  パン製造 ,  水 ,  浸漬