Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread
Author:
Affiliation:
1. National Food Research Institute, National Agriculture and Food Research Organization
2. Graduate School of Agricultural and Life Sciences, The University of Tokyo
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/62/4/62_212/_pdf
Reference4 articles.
1. 2) Iwashita, K., Suzuki, K., Miyashita, K. and Okunishi, T., Effects of rice properties on bread made from cooked rice and wheat flour blend. Food Sci. Technol. Res., 17, 121-128 (2011).
2. 4) Tsai, C.-L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H. and Araki, T., Changes in texture and viscoelastic properties of bread containing rice porridge during storage. Biosci., Biotechnol., Biochem., 76, 331-335 (2012).
3. 6) Juliano, B.O., Villareal, R.M., Perez, C.M., Villareal, C.P., Takeda, Y. and Hizukuri, S., Varietal differences in properties among high amylose rice starches. Starch, 39, 390-393 (1987).
4. 10) Juliano, B.O., A Simplified assay for Milled-rice amylose. Cereal Science Today, 16, 334-340 (1971).
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