Pre-germinated brown rice substituted bread: Dough characteristics and bread structure

International Journal of Food Properties

Volumn 10, Issue 4, 2007, Pages 779-789

  Morita, Naofumi ^a   Maeda, Tomoko ^b   Watanabe, Michiyo ^a   Yano, Shirou ^a  

^a Osaka Prefecture University   (Japan)

^b HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

Bread; Dough; Germination; Rice

Indexed keywords

EMULSIFICATION; FATTY ACIDS; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); PHOSPHATES; YEAST;

BREAD STRUCTURE; DOUGH CHARACTERISTICS; PRE-GERMINATED BROWN RICE (PGBR); SUCROSE FATTY ACID ESTER (SE);

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 35648984564     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601183643     Document Type: Article

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