Art

J-GLOBAL ID：201302252502480476   Reference number：12A1811562

The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread

アミロース含量及びアミロペクチン構造は米粉パンの形状及び硬度に影響する

Author (6)： AOKI Noriaki (National Agriculture and Food Res. Organization, National Inst. of Crop Sci.) ,  AOKI Noriaki (Univ. of Tsukuba Graduate School of Life and Environmental Sciences) ,  UMEMOTO Takayuki (National Agriculture and Food Res. Organization, National Agricultural Res. Center for Hokkaido Region) ,  HAMADA Shigeki (National Agriculture and Food Res. Organization, National Inst. of Crop Sci.) ,  SUZUKI Keitaro (National Agriculture and Food Res. Organization, National Inst. of Crop Sci.) ,  SUZUKI Yasuhiro (National Agriculture and Food Res. Organization, National Inst. of Crop Sci.)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 59  Issue： 2  Page： 75-82 (J-STAGE)  Publication year： 2012 
JST Material Number： F0614A  ISSN： 1344-7882  CODEN： JAGLFX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Amylose ,  *Amylopectin ,  *Bread ,  hardness ,  *rice flour ,  cereal starch ,  breed specificity ,  carbohydrate chain ,  food texture ,  paste ,  water absorption ,  dough ,  baking quality ,  breadmaking ,  Gluten ,  rice starch ,  *rice flour bread ,  Wheat gluten ,  food property

JST classification (2)： Flour products  (FJ04030P) ,  Starch  (FJ05030W)

Reference (28)：

• 1 ) Ministry of Agriculture, Forestry and Fisheries. Rice. Food balance sheet, 116-117 (2009) (in Japanese).
• 2 ) Ministry of Agriculture, Forestry and Fisheries. Trends on production of processed rice, wheat and barley. Annual Report on the Survey on Production of Processed Rice, Wheat and Barley, 3-8 (2008) (in Japanese).
• 3 ) H. Yamauchi, T. Noda, C. Matsuura-Endo, S. Takigawa, K. Saito, Y. Oda, W. Funatsuki, N. Iriki and N. Hashimoto: Bread-making quality of wheat/rice flour blends. Food Sci. Technol. Res., 10, 247-253 (2004).
• 4 ) J.A. Gray and J.N. Bemiller: Bread staling: molecular basis and control. Compr. Rev. Food Sci. Food Saf., 2, 1-21 (2003).
• 5 ) S. Hizukuri, Y. Takeda, N. Maruta and B.O. Juliano: Molecular structures of rice starch. Carbohydr. Res., 189, 227-235 (1989).

Terms in the title (4)： アミロース含量 ,  アミロペクチン ,  米粉パン ,  硬度