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Investigation of Bread Dough Including Rice Gel on Physical Property and Swelling Mechanism

Research Project

Project/Area Number 16H05012
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Agricultural environmental engineering/Agricultural information engineering
Research InstitutionToyohashi University of Technology (2017-2018)
National Agriculture and Food Research Organization (2016)

Principal Investigator

Sugiyama Junichi  豊橋技術科学大学, 工学(系)研究科(研究院), 客員教授 (20353972)

Co-Investigator(Kenkyū-buntansha) 粉川 美踏  筑波大学, 生命環境系, 助教 (10732539)
北村 豊  筑波大学, 生命環境系, 教授 (20246672)
柴田 真理朗  東京海洋大学, 学術研究院, 助教 (40590360)
蔦 瑞樹  国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 (80425553)
Project Period (FY) 2016-04-01 – 2019-03-31
Project Status Completed (Fiscal Year 2018)
Budget Amount *help
¥17,160,000 (Direct Cost: ¥13,200,000、Indirect Cost: ¥3,960,000)
Fiscal Year 2018: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2017: ¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2016: ¥7,150,000 (Direct Cost: ¥5,500,000、Indirect Cost: ¥1,650,000)
Keywordsグルテンフリー / 米ゲル / 比容積 / 膨化 / 貯蔵弾性率 / 損失弾性率 / tanδ / 官能試験 / 蛍光指紋 / 食品工学 / 粘弾性 / 米粉 / 老化 / レトルト / 膨化特性 / 乳化米ゲル / 水分
Outline of Final Research Achievements

We invented rice gel made from high amylose rice. Our research found the condition of phsycal property of dough in order to bake non-gluten bread made from rice gel. Ratio of rice gel, rice powder and water content were key factors to get highest volume ratio of rice gel bread.

Academic Significance and Societal Importance of the Research Achievements

米は、日本の主要農産物であるが、年々、消費量が減ってきており、農家も高齢化により、作付面積が減少傾向にある。一方で、パン食が増えているが、近年、海外だけでなく、国内にもグルテンアレルギーを発症する者が増えつつある。また、オリンピックを控え、選手や多くの海外旅行客の中にも、グルテンフリーの食生活が必要な者も多い。そこで、本課題は、高アミロース米をベースに作られた米ゲルで、小麦パンと遜色のないグルテンフリーパンを実現するために、基礎的な知見と応用技術を開発するものである。

Report

(4 results)
  • 2018 Annual Research Report   Final Research Report ( PDF )
  • 2017 Annual Research Report
  • 2016 Annual Research Report
  • Research Products

    (15 results)

All 2018 2017 2016

All Journal Article (7 results) (of which Int'l Joint Research: 1 results,  Peer Reviewed: 7 results) Presentation (7 results) (of which Int'l Joint Research: 1 results) Book (1 results)

  • [Journal Article] Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour2018

    • Author(s)
      中野 明日香; 粉川 美踏; 北村 豊
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi

      Volume: 65 Issue: 3 Pages: 124-129

    • DOI

      10.3136/nskkk.65.124

    • NAID

      130006515973

    • ISSN
      1341-027X, 1881-6681
    • Related Report
      2018 Annual Research Report 2017 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment2018

    • Author(s)
      Mario Shibata; Junichi Sugiyama; Fujita Kaori; Kokawa Mito
    • Journal Title

      Food Science and Technology Research

      Volume: 24 Issue: 4 Pages: 739-746

    • DOI

      10.3136/fstr.24.739

    • NAID

      130007511548

    • ISSN
      1344-6606, 1881-3984
    • Related Report
      2018 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] Study on physicochemical properties of high-amylose ricce gel made by high-speed shear treatment2018

    • Author(s)
      Shibata, M., Sugiyama, J., Fujita, K.,Kokawa, M., Hirano,Y.Matsuyama, M., Trivittayasil, V. and Araki,
    • Journal Title

      Cereal Sci.,

      Volume: 79 Pages: 335-340

    • Related Report
      2017 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Feature of Physical Property on Rice Gel and Its Application2017

    • Author(s)
      北條健一,杉山純一
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi

      Volume: 64 Issue: 9 Pages: 483-489

    • DOI

      10.3136/nskkk.64.483

    • NAID

      130006088834

    • ISSN
      1341-027X, 1881-6681
    • Related Report
      2017 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Physical Properties of Heated Surimi Gel Containing Emulsified High Amylose Rice Gel2017

    • Author(s)
      北條健一、杉山純一、粉川美踏、藤田かおり、弓削渉、野崎理悦、伊藤寿美
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi

      Volume: 64 Issue: 3 Pages: 139-149

    • DOI

      10.3136/nskkk.64.139

    • NAID

      130007331129

    • ISSN
      1341-027X, 1881-6681
    • Related Report
      2016 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Effect of Emulsification on the Physical Properties of High-amylose Rice Gel2017

    • Author(s)
      Kenichi Houjyo, Junichi Sugiyama*, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki and Toshimi Itoh
    • Journal Title

      Food Science and Technology Research

      Volume: 23 Issue: 2 Pages: 221-228

    • DOI

      10.3136/fstr.23.221

    • NAID

      130005681738

    • ISSN
      1344-6606, 1881-3984
    • Related Report
      2016 Annual Research Report
    • Peer Reviewed
  • [Journal Article] 米ゲルの物性的特徴とその応用展開2017

    • Author(s)
      北條健一、杉山純一
    • Journal Title

      日本食品科学工学会誌

      Volume: 印刷中

    • NAID

      130006088834

    • Related Report
      2016 Annual Research Report
    • Peer Reviewed
  • [Presentation] 米粉の特性が米粉と米ゲルのパンに与える影響2018

    • Author(s)
      宮永史香; 粉川 美踏; 北村豊
    • Organizer
      2018年農業施設学会学生・若手研究発表会
    • Related Report
      2018 Annual Research Report
  • [Presentation] 米ゲルと米粉によるグルテンフリーパンの開発及び特性解明2018

    • Author(s)
      中野明日香; 粉川 美踏; 北村豊
    • Organizer
      018年農業施設学会学生・若手研究発表会
    • Related Report
      2018 Annual Research Report
  • [Presentation] Gluten-free and low-calorie foods made from rice gel2018

    • Author(s)
      Junichi Sugiyama
    • Organizer
      3rd International Congress on Food Technology
    • Related Report
      2018 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Study on physcochmical propeties of high-amylose rice gel made by high-speed shear treatment.2017

    • Author(s)
      Isaka,K. Shibata,M. and Hagiwara, T.
    • Organizer
      2017 Joint international symposium on food science and technology
    • Related Report
      2017 Annual Research Report
  • [Presentation] レトルト加熱処理の高アミロース米ゲルに対する老化抑制制御の検討2017

    • Author(s)
      井坂圭良、柴田真理朗、萩原知明
    • Organizer
      日本食品工学会第18回年次大会
    • Related Report
      2017 Annual Research Report
  • [Presentation] 高アミロース米乳化ゲル添加によるスケソウダラすり身加熱ゲルの物性への影響2016

    • Author(s)
      北條健一,杉山純一,粉川未踏,藤田かおり,弓削渉,野崎理悦,伊藤寿美
    • Organizer
      日本食品科学工学会第63回大会
    • Place of Presentation
      名城大学(愛知県名古屋市)
    • Year and Date
      2016-08-25
    • Related Report
      2016 Annual Research Report
  • [Presentation] 炊飯米を利用したゲルの破断・圧縮特性に及ぼす調製条件の影響2016

    • Author(s)
      佐々木朋子,松木順子,與座宏一,杉山純一,前田英郎,重宗明子,安東郁男,徳安健
    • Organizer
      日本食品科学工学会第63回大会
    • Place of Presentation
      名城大学(愛知県名古屋市)
    • Year and Date
      2016-08-25
    • Related Report
      2016 Annual Research Report
  • [Book] 食品加工総覧 追録15号2018

    • Author(s)
      杉山純一
    • Total Pages
      4
    • Publisher
      農文協
    • Related Report
      2018 Annual Research Report

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Published: 2016-04-21   Modified: 2020-03-30  

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