2005 Fiscal Year Final Research Report Summary
Development of Pure Rice Bread by Using Plastic Processing Technique and Analysis of Forming Mechanism
| Project/Area Number |
15300250
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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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 | Yamagata University |
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Principal Investigator |
NISHIOKA Akihiro Yamagata University, Department of Engineering and Science, Assistant Professor, 工学部, 助手 (50343075)
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| Co-Investigator(Kenkyū-buntansha) |
IKEDA Susumu Yamagata University, Department of Engineering and Science, Assistant Professor, 工学部, 教授 (30007025)
KOYAMA Kiyohito Yamagata University, Department of Engineering and Science, Assistant Professor, 工学部, 教授 (60007218)
TAKAHASI Tatsuhiro Yamagata University, Department of Engineering and Science, Assistant Professor, 工学部, 助教授 (60344818)
FUJII Keiko Japan Woman's University, Department of Domestic Science, Lecturer, 家政学部, 講師 (20186480)
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| Project Period (FY) |
2003 – 2005
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| Keywords | Pure Rice Bread / Plastic Processing Technique / Rheology / Viscosity / Pregelatinized Rice Flour |
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| Research Abstract |
In this research, development of the method for making pure rice bread and analysis of its forming mechanism were investigated. The main purposes of this research are to clarify following two topics ; (1) Relationship between rheology and processability of rice bread, (2) Generalization of forming mechanism for rice bread. On the first topics, we have measured of rheological properties for Rice/amorphous rice/water suspensions by means of dynamic and steady shear viscosities. By controlling of rheological properties for rice bread dough, it is successfully to make pure rice bread, which have an uniform sell size without gluten like wheat flours. To control viscosities of rice dough, amorphous rice flour should be blended with commercial rice one. In generally, amorphous rice flours are easy to absorb water and viscosity of amorphous/water suspensions are very high compare with commercial rice/water ones. We considered that blending amorphous rice flour with rice dough is one of the new methods to make pure rice bread. On the second topics, forming mechanism of rice bread have been generalized by making schematic figures, which shows G' as a function of temperatures. From the results of this schematic figure for generalization, we have concluded that controlling rheological properties of rice dough during fermentation and baking process is most important thing to make rice bread.
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