| Project/Area Number |
24500953
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2014: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2013: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2012: ¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
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| Keywords | 微粉米粉 / 米粉でつくるソース / 米粉でつくるカスタードクリーム / 米粉シュークリーム / グルテンフリー米粉食パン / 米粉のソース・スープ / 米粉 / 物性 / 官能評価 / ルウ・ソース / ベーグル / 中華まんじゅうの皮 / グルテンフリー米粉パン / テクスチャー / シュー皮 |
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| Outline of Final Research Achievements |
The conditions of preparation were investigated for three kinds of cooked foods using fine powdery rice flour instead of wheat flour to increase the consumption of rice in Japan. Desirable gluten-free rice flour breads were prepared by the addition of hydroxymethyl propyl cellulose (HMPC) and etc. Also, good results were obtained for the preparation of thick soup and sauce with starch of rice flour, and a cream puff with rice flour added to egg protein, respectively.
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