Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten

Food Science and Technology Research

Volumn 15, Issue 4, 2009, Pages 439-448

  Araki, Etsuko ^a   Ikeda, Tatsuya M ^a   Ashida, Kanae ^a   Takata, Kanenori ^a   Yanaka, Mikiko ^a   Iida, Shuichi ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

Author keywords

Compound starch granule; Damaged starch content; One loaf bread; Polyhedral single starch granule; Rice flour; Smooth surface cell; Specific loaf volume; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 70249084860     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.439     Document Type: Article

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