| Project/Area Number |
23500938
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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 | Japan Women's University |
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Principal Investigator |
FUJII KEIKO 日本女子大学, 家政学部, 准教授 (20186480)
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| Co-Investigator(Kenkyū-buntansha) |
FUJII Tomoyuki 東北大学, (連合)農学研究科(研究院), 教授 (40228953)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | アマランサス / ホワイトソルガム / もち粟 / うるち粟 / 雑穀 / パン / 物性 / 官能評価 / グルテンフリー / イヌリン / 製パン性 |
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| Research Abstract |
Millet is high in calcium, iron and dietary fiber, and do not contain the three major allergens of wheat, egg, and milk. Therefore, millet flour is expected to be utilized as one of the ingredients for allergen-free foods. The baking properties of the bread made with amaranth, white sorghum and the foxtail millet flour, were investigated for the development of the allergen-free bread. The waxy/nonwaxy rate was not influence the specific volume of foxtail millet flour bread. However, the proportion of nonwaxy foxtail millet flour was larger, the hardness was higher. When inulin was added for the improvement of the quality of the foxtail millet flour bread, the specific volume of the bread increased. The initial elastic modulus of the bread was decreased by the addition of soymilk. In sensory evaluation, the foxtail millet flour bread with inulin and soymilk was tender, no bitter, good after taste, and synthetically favorable.
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