Development of New Baking Technique for Pure Rice Bread Conceived from the Structure Control Method of the Elastomer
| Project/Area Number |
23680072
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| Research Category |
Grant-in-Aid for Young Scientists (A)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Yamagata University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
KODA Tomonori 山形大学, 大学院理工学研究科, 准教授 (60261715)
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| Project Period (FY) |
2011-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥25,480,000 (Direct Cost: ¥19,600,000、Indirect Cost: ¥5,880,000)
Fiscal Year 2013: ¥6,500,000 (Direct Cost: ¥5,000,000、Indirect Cost: ¥1,500,000)
Fiscal Year 2012: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2011: ¥14,170,000 (Direct Cost: ¥10,900,000、Indirect Cost: ¥3,270,000)
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| Keywords | 調理と加工 / 食品加工とレオロジー / 構造制御 / 米粉 / 製パン性 / エラストマー / レオロジー制御 / グルテンフリー / 製パン技術 |
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| Research Abstract |
Purpose of this study is to develop new technique for making pure rice bread by conceiving from the structure control method of the elastomer. In this study, effects of (1) amorphous rice starch and (2) oil as additives were estimated. By adding oil, viscoelastic properties of rice dough under region of fermentation temperature can be controlled. Furthermore, effect of rheological change on processability for rice dough was estimated. From the results of this consideration, it is clarified that by adding oil with rice dough, rheological properties and processability such as having uniform cell can be easily controlled.
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Report
(4 results)
Research Products
(25 results)
