2014 Fiscal Year Final Research Report
Studies on the preparation and Functional use of cooked foods from rice flour with fine powdery properties.
| 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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| 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 |
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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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| Free Research Field |
総合領域
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