One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer

Author:

Matsuki Junko1,Sasaki Tomoko1,Yoza Koichi12,Sugiyama Junichi1,Maeda Hideo3,Tokuyasu Ken1

Affiliation:

1. Food Research Institute, National Agriculture and Food Research Organization (NARO)

2. Kagoshima-Osumi Food Technology Development Center

3. Institute of Crop Science, National Agriculture and Food Research Organization (NARO)

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Reference30 articles.

1. 1) A.A. Karim, M.H. Norziah, and C.C. Seow: Methods for the study of starch retrogradation. Food Chem., 71, 9–36 (2000).

2. 2) K. Suzuki, H. Okadome, S. Nakamura, and K. Ohtsubo: Quality evaluation of various “new characteristic rice” varieties based on physicochemical measurements. Nippon Shokuhin Kagaku Kogaku Kaishi, 53, 287–295 (2006). (in Japanese)

3. 3) E. Araki, T. M. Ikeda, K. Ashida, K. Takata, M. Yanaka, and S. Iida: Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Sci. Technol., 15, 439–448 (2009).

4. 4) S. Murakami, A. Ota, T. Nishio, K. Miyata, T. Koda, and A. Nishioka: Effect of strain hardening property on baking productivity of rice batter. Nihon Reorogi Gakkaishi, 43, 145–149 (2015).

5. 5) H. Yano, A. Fukui, K. Kajiwara, I. Kobayashi, K. Yoza, A. Satake, and M. Villeneuve: Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism. LWT-Food Sci. Technol., 79, 632–639 (2017).

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