Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester-Reference-Cited by-同舟云学术

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Published:2017 Issue:2 Volume:23 Page:291-295
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ushijima Yuki¹,Nakagawa Mariko²,Tabara Aya³,Matsunaga Kotaro¹,Seguchi Masaharu²

Affiliation:

1. Kumamoto Flour Milling Co., Ltd.

2. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

3. Department of Cooking and Confectionery, Confectionery Course, Osaka Seikei College

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/2/23_291/_pdf

Reference10 articles.

1. AACC International. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 08-01. The Association: St. Paul, MN.

2. Atwell, W. A. (2001). “Wheat Flour”, American Association of Cereal Chemists, Minnesota, pp. 29-31.

3. Eliasson, A.C. and Larsson, K. (1993). “Cereals in breadmaking” Marcel Dekker, New York, p.345.

4. Morton, W. M. (1969). Effects of freezing and hardening on the sulfhydryl groups of protein fractions from cabbage leaves. Plant Physiol., 44, 168-172.

5. Nakagawa, M., Tabara, A., Ushijima, Y., Matsunaga, K., and Seguchi, M. (2016). Hydrophobicity of stored (15, 35°C), or dry-heated (120°C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour. Biosci. Biotechnol. Biochem., 80, 983-990.

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