Elucidation of the improvement of gluten-free rice bread by protease treatment based on reaction mechanism
| Project/Area Number |
15K00790
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Ishikawa Prefectural University |
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Principal Investigator |
Honda Yuji 石川県立大学, 生物資源環境学部, 准教授 (40399382)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | グルテンフリー / 米粉パン / プロテアーゼ / グルテンフリー米粉パン |
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| Outline of Final Research Achievements |
In recent years, improvement of gluten-free rice bread has been investigated by using various food additives. We clarified that gluten-free rice flour with protease treatment increased crumb softness and specific volume of the gluten free rice bread. We also found that the bread-making property of gluten-free rice bread differs depending on the classification of reaction mechanism for proteases. Furthermore, it was revealed that rheological properties of rice flour batter changed with protease treatment.
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Report
(4 results)
Research Products
(6 results)
