Art

J-GLOBAL ID：201402283425612933   Reference number：14A0287925

Properties of Floury Rice Mutant and its Utilization for Rice Flour

粉性イネ突然変異体の性質と米粉での利用

Author (1)： ASHIDA Kanae (National Agriculture and Food Res. Organization (NARO), Hokkaido, JPN)
Material： JARQ  (Japan Agricultural Research Quarterly)
Volume： 48  Issue： 1  Page： 51-56  Publication year： Jan. 01, 2014 
JST Material Number： Y0175A  ISSN： 0021-3551  CODEN： JARJA9  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Oryza sativa ,  mutant ,  *Bread ,  hardness ,  particle size (ratio) ,  puffing ,  Starch ,  milling quality ,  Amylose ,  flour mill ,  industrial production ,  grain hardness ,  *rice flour bread
Semi thesaurus term： Swelling

JST classification (2)： Milling  (FJ04020E) ,  Food quality  (FJ01040F)

Reference (20)：

• Aoki, N. et al. (2012) The amylose content and amylopectin structure affect the shape and hardness of rice bread. J. Appl. Glycosci., 59, 75-82.
• Araki, E. et al. (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.
• Ashida, K. et al. (2009) Morphological, physical, and chemical properties of grain and flour from chalky rice mutants. Cereal Chem., 86, 225-231.
• Ashida, K. et al. (2010) Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread. Food Sci. Technol. Res., 16, 305-312.
• Egawa, K. (2003) Development of the bread made from rice powder. Res. J. Food Agric., 26(10), 11-16 [In Japanese].

Terms in the title (5)： 粉 ,  イネ ,  突然変異体 ,  性質 ,  米粉