Elucidation of the improvement of gluten-free rice bread by protease treatment based on reaction mechanism

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00790
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Ishikawa Prefectural University
• Principal Investigator: Honda Yuji 石川県立大学, 生物資源環境学部, 准教授 (40399382)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: グルテンフリー / 米粉パン / プロテアーゼ

Outline of Final Research Achievements

In recent years, improvement of gluten-free rice bread has been investigated by using various food additives. We clarified that gluten-free rice flour with protease treatment increased crumb softness and specific volume of the gluten free rice bread. We also found that the bread-making property of gluten-free rice bread differs depending on the classification of reaction mechanism for proteases. Furthermore, it was revealed that rheological properties of rice flour batter changed with protease treatment.

Free Research Field

応用糖質科学