Art

J-GLOBAL ID：201602204484106683   Reference number：16A0258756

Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread

純粋米粉パンの米粉粒子サイズおよび膨張比間の関連性

Author (5)： MURAKAMI Seigo (Dep. of Polymer Sci. and Engineering, Yamagata Univ.) ,  KURAMOCHI Mai (Dep. of Polymer Sci. and Engineering, Yamagata Univ.) ,  KODA Tomonori (Dep. of Polymer Sci. and Engineering, Yamagata Univ.) ,  NISHIO Taichi (Dep. of Polymer Sci. and Engineering, Yamagata Univ.) ,  NISHIOKA Akihiro (Dep. of Polymer Sci. and Engineering, Yamagata Univ.)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 63  Issue： 1  Page： 19-22 (J-STAGE)  Publication year： 2016 
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： Bread ,  *breadmaking ,  rice flour ,  thickener ,  food processing ,  *dough ,  ratio ,  *Food Analysis ,  *rice flour bread ,  *bread dough ,  expansion ratio
Semi thesaurus term： 加工可能性

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

Reference (11)：

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• 3) M. Miyazaki, P.V. Hung, T. Maeda, and N. Morita: Recent advances in application of modified starches for breadmaking. Trends Food Sci. Technol., 17, 591-599 (2006).
• 4) F. Ronda, S. Perez-Quire, A. Lazaridou, and C.G. Biliaderis: Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics. Food Hydrocoll., 48, 197-207 (2015).
• 5) M. Witczak, J. Korus, R. Ziobro, and L. Juszczak: The effects of maltodextrins on gluten-free dough and quality of bread. J. Food Eng., 96, 258-265 (2010).

Terms in the title (5)： 米粉パン ,  米粉 ,  粒子サイズ ,  膨張比 ,  関連性