| Project/Area Number |
20500692
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
|
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| Research Institution | Japan Women's University |
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Principal Investigator |
FUJII Keiko Japan Women's University, 家政学部, 准教授 (20186480)
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| Co-Investigator(Kenkyū-buntansha) |
FUJII Tomoyuki 東北大学, 大学院・農学研究科, 教授 (40228953)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2009: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2008: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | テクスチャー / 物性制御 / 雑穀 / パン / ホワイトソルガム / キヌア / シコクビエ / 物性 / 官能評価 / 製パン性 / イヌリン |
|---|
| Research Abstract |
The baking properties of the bread made with quinoa, white sorghum and finger millet flour, were investigated for the development of the allergen-free bread. The preparation methods for the bread made from each flour could be established after many tried and error. When inulin was added for the improvement of bread quality, the specific volume of the bread increased. As the moisture of the crumb of the bread didn't change by freezing, the refrigeration was thought to be effective for the purpose of maintaining the bread quality. In sensory evaluation, the white sorghum bread was brittle, quinoa and finger millet bread was crisp and moist.
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