Basic study on functional use of rice flour for cooked foods.

• Project/Area Number: 21500763
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Otsuma Women's University
• Principal Investigator: ICHIKAWA Tomoko 大妻女子大学, 家政学部, 教授 (30141295)
• Project Period (FY): 2009 – 2011
• Project Status: Completed (Fiscal Year 2011)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2011: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000); Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2009: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
• Keywords: 調理と機能性成分 / 米粉 / 米粉パン / テクスチャー / 比体積 / キサンタンガム / 官能評価 / β-グルカン / 絹フィブロイン / 糊化でんぷん / もちもち感 / ねかし

Research Abstract

Novel uses of rice flour for cooked foods are investigated to increase the consumption of rice in Japan. Gluten-free rice flour breads with lower hardness and adhesiveness were obtained by added of silk fibroin complex or xanthan gum sol as well as by the substitution of a part of rice flour to paste. Leaving the dough for 24 hour after preparation also resulted in an available bread obtained.

Research Products

• [Journal Article] グルテンフリー米粉パンの物性と食味に及ぼす絹フィブロインおよびキサンタンガムの影響 (2012)
  • Author(s): 大崎聡子、市川朝子
  • Journal Title: 日本調理科学会誌 Volume: Vol.45、NO. 1 Pages: 9-18
  • NAID: 110009328229
  • Peer Reviewed
• [Presentation] グルテンフリー米粉パンの基礎的研究 (2011)
  • Author(s): 市川朝子、大崎聡子2名
  • Organizer: 第3回家政学関連卒業論文・修士論文発表会
  • Place of Presentation: 東京医療保健大学
  • Year and Date: 2011-02-22
• [Presentation] グルテンフリー米粉パンの基礎的研究 (2011)
  • Author(s): 市川朝子、大崎聡子
  • Organizer: 第3回 家政学関連卒業論文・修士論文発表会
  • Place of Presentation: 東京医療保健大学
  • Year and Date: 2011-02-22
• [Presentation] グルテンフリー米粉パンの基礎的研究 (2010)
  • Author(s): 市川朝子、大崎聡子2名
  • Organizer: 日本調理科学会
  • Place of Presentation: 同志社女子大学
  • Year and Date: 2010-08-28
• [Presentation] グルテンフリー米粉パンの基礎的研究 (2010)
  • Author(s): 市川朝子、大崎聡子
  • Organizer: 日本調理科学会平成22年度大会
  • Place of Presentation: 同志社女子大学
  • Year and Date: 2010-08-28