The Influence of Rice Properties on Flour Milling and the Relationship between Rice Flour Quality and Bread Production
Author:
Affiliation:
1. Food Research Center, Niigata Agricultural Research Institute
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/63/12/63_551/_pdf
Reference9 articles.
1. 8) Nishita, K.D. and Bean, M.M., Grinding Methods : Their impact on rice flour properties. Cereal Chem., 59，46-49 (1982).
2. 11) Ashida, K., Araki, E., Iida, S. and Yasui, T., Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread. Food Sci. Technol. Res., 16, 305-312 (2010).
3. 12) Ashida, K., Iida, S. and Yasui., T., Morphological, physical, and chemical properties of grain and flour from chalky rice mutants. Cereal Chem., 86, 225-231 (2009).
4. 18) Aoki, N., Umemoto, T., Hamada, S., Suzuki K. and Suzuki, Y., The amylose content and amylopectin Structure affect the shape and hardness of rice bread. J. Apply Glycosci., 59, 75-82 (2012).
5. 19) Han, H.M., Cho, J.H., Kang, H.W. and Koh, B.K., Rice varieties in relation to rice bread quality. J. Sci. Food Agric., 92, 1462-1467 (2012).
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