Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend-Reference-Cited by-同舟云学术

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Published:2011 Issue:2 Volume:17 Page:121-128
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

IWASHITA Keiko,SUZUKI Keitaro,MIYASHITA Kanae,OKUNISHI Tomoya

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference36 articles.

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2. AOAC; Association of official analytical chemists (2005, 2007). Official methods of analysis of AOAC international Method 992.23. 18^th edition, 2005, current through revision 2, 2007.

3. Aoki N. (2009). Present state of test baking of bread using rice flour. The food industry, 52, 29-35.

4. Araki, E., Ikeda, T., Ashida, K., Takata, K., Yanaka, M. and Iida, S. (2009). Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Sci. Tech. Res., 15, 439-448.

5. Cato, L., Gan, J.J., Rafaell, G.B. and Small, D.M. (2004). Gluten free breads using rice flour and hydrocolloid gums. Food Australia, 56, 75-78.

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