Art

J-GLOBAL ID：201702255481180285   Reference number：17A0470012

Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism

グルテンを含まない米パンの開発:可能性のあるバッター膨潤機構としてのPickering安定化【Powered by NICT】

Author (7)： Yano Hiroyuki (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan) ,  Fukui Akiko (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan) ,  Kajiwara Keiko (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan) ,  Kobayashi Isao (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan) ,  Yoza Koh-ichi (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan) ,  Satake Akiyoshi (Graduate School of Integrated Arts and Sciences, Hiroshima University, Higashi-Hiroshima 739-8521 Japan) ,  Villeneuve Masumi (Graduate School of Integrated Arts and Sciences, Hiroshima University, Higashi-Hiroshima 739-8521 Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 79  Page： 632-639  Publication year： 2017 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： In this study we sought to dev...

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Thesaurus term： micro structure ,  interfacial tension ,  rice flour ,  *gluten ,  dynamic modulus of elasticity ,  *batter ,  Triticum aestivum ,  bubble ,  *swelling ,  powder ,  *gluten-free
Semi thesaurus term： 発泡体 ,  Pickeringエマルション ,  小麦パン ,  比容積 , 【Automatic Indexing@JST】

Author keywords (3)： Pickering emulsion ,  Starch damage ,  Surface tension

JST classification (1)： Flour products  (FJ04030P)

Terms in the title (8)： グルテン ,  米 ,  パン ,  開発 ,  可能性 ,  バッター ,  膨潤 ,  安定化