Art

J-GLOBAL ID：201302295909465383   Reference number：13A0150907

Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae

Aspergillus oryzaeから得たプロテアーゼを用いてのグルテンを含まないパンの品質の改良

Author (4)： HAMADA Shigeki (National Agriculture and Food Res. Organization (NARO), Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki ...) ,  SUZUKI Keitaro (National Agriculture and Food Res. Organization (NARO), Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki ...) ,  AOKI Noriaki (National Agriculture and Food Res. Organization (NARO), Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki ...) ,  SUZUKI Yasuhiro (National Agriculture and Food Res. Organization (NARO), Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki ...)
Material： Journal of Cereal Science  (J Cereal Sci)
Volume： 57  Issue： 1  Page： 91-97  Publication year： Jan. 2013 
JST Material Number： H0885A  ISSN： 0733-5210  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Bread ,  *controlled diet ,  breadmaking ,  Gluten ,  *proteinase ,  enzyme ,  rice flour ,  batter ,  food rheology ,  baking quality ,  Food Analysis ,  food additive ,  *Aspergillus oryzae ,  microbial enzyme ,  rice flour bread ,  *gluten-free bread ,  food property ,  *microorganism ,  *Deuteromycetes ,  *Hyphomycetes ,  *Plectomycetes
Semi thesaurus term： *Aspergillus oryzae ,  *gluten-free bread

JST classification (2)： Flour products  (FJ04030P) ,  Applications of enzymes  (EB09100B)

Terms in the title (4)： Aspergillus ,  プロテアーゼ ,  グルテン ,  パン