Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Nakamura, S ^a   Suzuki, K ^a   Ohtsubo, K ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b NIIGATA UNIVERSITY   (Japan)

Author keywords

Bread; Bread firming; Physical properties; Rice; Wheat

Indexed keywords

AMYLOSE; STARCH; VEGETABLE PROTEIN;

ADULT; ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; HUMAN; METHODOLOGY; MIDDLE AGED; ODOR; PHYSICAL CHEMISTRY; PLANT SEED; RICE; SENSATION; TASTE; WHEAT;

ADULT; AMYLOSE; BREAD; FLOUR; FOOD HANDLING; HUMANS; MIDDLE AGED; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SEEDS; SENSATION; SMELL; STARCH; TASTE; TRITICUM;

TRITICUM AESTIVUM;

EID: 64049088225     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01088.x     Document Type: Article

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