Physical Properties and Starch Structure of Ground Rice Puree

Author:

Nitta Haruka1,Hasebe Michiru1,Hosaka Yuko2,Wakui Toru1,Fujita Naoko2

Affiliation:

1. Ogata Village Akitakomachi Rice Producers Co., Ltd.

2. Faculty of Bioresource Sciences, Akita Prefectural University

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference17 articles.

1. Awika, J.M. (2011) Advances in Cereal Science. In “Implications to Food Processing and Health Promotion.” ed. by J.M. Awika, V. Piironen, and S. Bean. Washington: American Chemical Society, pp. 1-13.

2. Fairhurst, T.H. and Dobermann, A. (2002) Rice in the global food supply. Better Crops International, 16, 3-6.

3. Fujita, N., Kubo, A., Suh, D.-S., Wong, K.-S., Jane, J.-L., Ozawa, S., Takaiwa, F., Inaba, Y., and Nakamura, Y. (2003) Antisense inhibition of isoamylase alters the structure of amylopectin and the physicochemical properties of starch in rice endsperm. Plant Cell Physiol., 44, 607-618.

4. Higo, A. and Wada, Y. (2009). Comparison of breaking properties of products baked with rice powders, wheat powders and their starches. J. Jpn. Soc. Food Sci. Technol. (Nippon Shokuhin Kagaku Kogaku Kaishi), 56, 520-528 (in Japanese).

5. Houjyo, K., Sugiyama, J., Kokawa, M., Fujita, K., Yuge, W., Nozaki, R., and Otoh, T. (2017). Effect of emulsification on the physical properties of high-amylose rice gel. Food Sci. Technol. Res., 23, 221-228.

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