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Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour
Authors:Kumiko Saito  Maya Okouchi  Mana Yamaguchi  Tayori Takechi  Yoshiro Hatanaka  Koji Kitsuda  Takayo Mannari  Hitoshi Takamura
Affiliation:1. Graduate School of Humanities and Sciences, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506 Japan;2. Senri Kinran University, 5-25-1 Fujishirodai, Suita, Osaka, 565-0873 Japan;3. Osaka Research Institute of Industrial Science and Technology Morinomiya Center, 1-6-50, Morinomiya, Jotoku, Osaka, 536-8553 Japan;4. Research Institute of Environment, Agriculture and Fisheries, 442 Shakudo, Habikino, Osaka, 583-0862 Japan;5. Department of Food Science and Nutrition, Nara Women's University, Kitauoya-Nishimachi, Nara, 630-8506 Japan
Abstract:
Keywords:baked products  gelatinization  gluten-free  rice flour bread  starch
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