Viscoelastic properties and air-bubble structure of bread containing gelatinized rice porridge

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 58, Issue 5, 2011, Pages 196-201

  Shibata, Mario ^a   Sugiyama, Junichi ^a   Tsai, C L ^b   Tsuta, Mizuki ^a   Fujita, Kaori ^a   Kokawa, Mito ^b   Araki, Tetsuya ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Air bubble structure; Gelatinization; Porridge; Rice bread; Viscoelastic property

Indexed keywords

TRITICUM AESTIVUM;

EID: 80052362523     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.58.196     Document Type: Article

References (2)

1. Araki, E., Ikeda, T. M., Ashida, K., Tanaka, K., Yanaka, M. and Iida, S., Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Sci. Technol Res., 15, 439-448 (2009).
2. Yamacuhi, H., Noda, T., Matumoto-Endo, C., Takigawa, S., Saito, K., Oda, Y., Funatsuki, W., Iriki, N. and Hashimoto, N., Bread-making quality of wheat/rice flour blends. Food Sci. Technol. Res., 10, 247-253 (2004). (Pubitemid 43034154)