Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour-Reference-Cited by-同舟云学术

Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour

Published:2016 Issue:1 Volume:50 Page:23-31
ISSN:0021-3551
Container-title:Japan Agricultural Research Quarterly: JARQ
language:en
Short-container-title:JARQ

Author:

ARAKI Etsuko¹²,ASHIDA Kanae¹,AOKI Noriaki²,TAKAHASHI Makoto³,HAMADA Shigeki²

Affiliation:

1. National Agriculture and Food Research Organization, Western Region Agricultural Research Center

2. National Agriculture and Food Research Organization, Institute of Crop Science

3. Niigata Agricultural Research Institute Food Research Center

Publisher

Japan International Research Center for Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology

Link

https://www.jstage.jst.go.jp/article/jarq/50/1/50_23/_pdf

Reference27 articles.

1. Aoki, N. et al. (2010) Properties of bread made using wheat gluten and rice flour from high-yielding cultivars. Nippon Shokuhin Kagaku Kogaku Kaishi (J. Jpn. Soc. Food Sci. Technol.), 57, 107-113 [In Japanese with English summary].

2. Aoki, N. et al. (2012) The amylose content and amylopectin structure affect the shape and hardness of rice bread. J Applied Glyc, 59, 75-82.

3. 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.

4. Arisaka, M. et al. (1992a) Production method of rice flour and its utilization as food. Patent no. 1866267 [In Japanese].

5. Arisaka, M. et al. (1992b). Properties of rice prepared by different milling methods. Denpun Kagaku, 39, 155-163 [In Japanese].

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