Use of Rice Paste in Rice Bread Processing
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- Kainuma Yasuko
- Food & Nutritional Science, Shizuoka University
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- Tanaka Yuki
- Food & Nutritional Science, Shizuoka University
Bibliographic Information
- Other Title
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- 米添加パンの調製にペースト状の米を利用する効果
- コメ テンカ パン ノ チョウセイ ニ ペーストジョウ ノ コメ オ リヨウ スル コウカ
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Abstract
Bread was made by a straight dough baking process from wheat flour partially substituted with rice paste. The rice paste was prepared by grinding down rice grain that had been soaked in water with a mortar and pestle. This grinding method markedly reduced the bread quality with respect to loaf volume, as large granules of more than 100μm in length remained in the rice paste. On the other hand, rice paste ground in a pulverizing mill comprised uniform particle size distribution with an average particle size of 6μm. Using this paste comprised of minute particle starches improved loaf volume, crumbing properties such as hardness and homogeneity, and sensory evaluation score of the bread. The minute starch particles reduced water absorption in the rice paste, allowing for water absorption in the wheat. Dough made with this rice paste was tender and leavened well, suggesting that these improved qualities of rice paste resulted in better bread quality.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 56 (12), 620-627, 2009
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001206407921664
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- NII Article ID
- 10026294016
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 10472123
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed