| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
|
|---|
| Outline of Final Research Achievements |
The characteristics of rice flour with nano-scale mean size were compared with those of dry-ground fours with micro-scale. The nano-scale flour of approximately 600 nm mean size could be produced, using a wet-media mill with 0.3 mm zirconia beads by continuous 24 h pulverization. The solubility and water absorption increased as the mean size decreased, reaching maximum values in the nano-scale flour. The starch damage and digestibility were also highest in the nano-scale flour. From the above, the wet-ground nano-scale rice flour had quite different processing properties. We considered that the nano-scale rice flour may be available for giving high water absorption and high digestibility for the dough or the final products in the high-temperature cooking application. It was elucidated the digestibility was more strongly influenced by starch damage and the water absorption index than by the mean particle size.
|
