Basic study on functional use of rice flour for cooked foods.
| Project/Area Number |
21500763
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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 | Otsuma Women's University |
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Principal Investigator |
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥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)
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| 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 |
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| 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.
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Report
(4 results)
Research Products
(5 results)
