Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour-Reference-Cited by-同舟云学术

Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour

Published:2018 Issue:3 Volume:65 Page:124-129
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Nakano Asuka¹,Kokawa Mito²,Kitamura Yutaka²

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba

2. Faculty of Life and Environmental Sciences, University of Tsukuba

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/65/3/65_124/_pdf

Reference8 articles.

1. 5) Yano, H. (2010). Improvements in the bread-making quality of gluten-free rice batter by glutathione. Journal of Agricultural and Food Chemistry, 58, 7949-7954.

2. 7) Anton, A.A. and Artfield, S.D. (2008). Hydrocolloids in gluten-free breads: A review. Int. J. Food Sci. Nutr., 59, 11-23.

3. 8) Gallagher, E., Gormley, T.R., and Arendt, E.K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci. Technol., 15, 143-152.

4. 12) Renzetti, S. and Arendt, E.K. (2009). Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure. Journal of Cereal Science, 50, 22-28．

5. 13) Perez, C.M. and Juliano, B.O. (1978). Modification of the simplified amylose test for milled rice. Starch - Stärke, 30, 424-426.

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