Hydrophobicity of stored (15, 35°C), or dry-heated (120°C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Bioscience, Biotechnology and Biochemistry

Volumn 80, Issue 5, 2016, Pages 983-990

  Nakagawa, Mariko ^a   Tabara, Aya ^a   Ushijima, Yuki ^b   Matsunaga, Kotaro ^b   Seguchi, Masaharu ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b Kumamoto Flour Milling Co Ltd   (Japan)

Author keywords

Breadmaking with rice flour gluten flour; Hydrophobicity; Oil binding ability; Rice flour proteins; Storage and dry heating

Indexed keywords

BREADMAKING; FOOD PRODUCTS; HYDROPHOBICITY;

BREAD QUALITY; DRY-HEATING; NAOH SOLUTIONS; OIL BINDING; OIL-IN-WATER; RICE FLOUR; RICE PROTEINS; WHEAT GLUTEN;

PROTEINS;

GLUTEN; SODIUM HYDROXIDE; THIOL DERIVATIVE; VEGETABLE OIL;

ANALYSIS; BREAD; CHEMICAL PHENOMENA; CHEMISTRY; ELASTICITY; FLOUR; FOOD HANDLING; FOOD STORAGE; HEAT; HUMAN; ORYZA; QUALITY CONTROL; VISCOSITY; WHEAT;

BREAD; ELASTICITY; FLOUR; FOOD STORAGE; FOOD TECHNOLOGY; GLUTENS; HOT TEMPERATURE; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ORYZA; PLANT OILS; QUALITY CONTROL; SODIUM HYDROXIDE; SULFHYDRYL COMPOUNDS; TRITICUM; VISCOSITY;

EID: 84964669995     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2015.1136875     Document Type: Article

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