Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

スポンサーリンク

概要

• 論文の詳細を見る

• Using various rice flours prepared by different milling methods, the relationship between rice flour properties and specific loaf volumes of one-loaf bread made from rice flour with wheat vital gluten were studied. Damaged starch content of rice flour varied from 1.0% to 22.1%. A significant negative correlation was verified between damaged starch content and specific loaf volume of one-loaf bread. Rice flour with low damaged starch content mainly consisted of compound starch granules, aggregated polyhedral single starch granules and smooth surface cells surrounded by the cell wall. The structures of starch granules and cells were maintained in rice flour with low damaged starch content. Rice flour with high damaged starch content consisted of only fine irregular particles without the apparent rice starch structure, or contained fractured large and small cells with rough surface. Although there was not significant correlation between specific loaf volume and median particle size, rice flours which were successful at making bread with high specific loaf volume commonly showed a peak centered around 60 µm with a smaller amount of larger size particles in the particle distribution profile. Thus, the flour particle size distribution appears to affect the specific loaf volume of one-loaf bread. Both the damaged starch content and the profile of particle size distribution were important for high specific loaf volume of one-loaf bread. Less damage to starch and cell structures while lowering the particle size during milling process is critical in obtaining better flour for rice one-loaf bread making.

• 2009-07-01

著者

• IKEDA Tatsuya

  National Agricultural Research Center for Western Region

• 芦田 かなえ

  近畿中国四国農業研究センター

• Ikeda Tatsuya

  National Agriculture Res. Center For Western Region

• Iida Shuichi

  National Agricultural Research Center for Western Region

• Araki Etsuko

  National Agricultural Research Center For Western Region

• Takata Kanenori

  National Agricultural Research Center for Western Region

• Yanaka Mikiko

  National Agricultural Research Center for Western Region

• Ikeda Tatsuya

  National Agricultural Res. Center For Western Region National Agriculture And Food Organization

• ASHIDA Kanae

  National Agricultural Research Center for Western Region

• Ashida Kanae

  Graduate School Of Biostudies Kyoto University

• Iida Shuichi

  National Agricultural Res. Center For Western Region

• Ashida Kanae

  National Agricultural Res. Center For Western Region

• Takata Kanenori

  National Agriculture Research Center For Western Region

関連論文

• Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
• Impact of ω-5 Gliadin on Wheat-Dependent Exercise-Induced Anaphylaxis in Mice
• 香川県善通寺市でのサトウキビ株出し栽培の地上部乾物重における前年度の生育の影響(日本作物学会四国支部第43回講演会講演要旨)
• New Rice Varieties for Whole Crop Silage Use in Japan
• Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten
• Knockdown of an Arbuscular Mycorrhiza-inducible Phosphate Transporter Gene of Lotus japonicus Suppresses Mutualistic Symbiosis
• Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
• Bacterial Adjunct to Improve the Quality of Alkaline Noodles
• Development of CoQ10-enriched rice from giant embryo lines
• A New Rice Variety with Giant Embryos, "Haiminori"
• Development of transgenic rice (Oryza sativa L.) expressing wheat high- and low-molecular-weight glutenin subunit proteins
• The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
• The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
• Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests
• Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line
• Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
• Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
• Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
• Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
• Characterization of Two QTLs Controlling Resistance to Rice Stripe Virus Detected in a Japanese Upland Rice Line, Kanto 72
• Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins
• An LMW-s Glutenin Gene of a Hard Red Winter Wheat is Similar to an LMW-s Gene of a Canadian Western Extra-strong Wheat
• Characterization of a Novel High-Molecular-Weight Glutenin Subunit Pair 2.6+12 in Common Wheat Landraces in the Xinjiang Uygur Autonomous District of China
• Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat
• Novel High Molecular Weight Glutenin Subunits at the Glu-D1 Locus in Wheat Landraces from the Xinjiang District of China and Relationship with Winter Habit
• Impact of ω-5 Gliadin on Wheat-Dependent Exercise-Induced Anaphylaxis in Mice
• Applicability of 'glume color' controlled by Rg-B1 locus as a field-marker to detect Glu-B3 alleles encoding low-molecular-weight glutenin subunits in common wheat
• New Rice Varieties with Low Levels of Easy-to-digest Protein, 'LGC-Katsu' and 'LGC-Jun'
• 'Tachisuzuka', a new rice cultivar with high straw yield and high sugar content for whole-crop silage use
• Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
• Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
• Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
• Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines
• Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test
• Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread
• Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition
• 酒米品種山田錦における白未熟粒の発生と登熟期間の気温との関係
• Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat
• Characterization of Introgression Lines for Yield-related Traits with Indica-type Rice Variety IR64 Genetic Background
• Comparison of five puroindoline alleles on grain hardness and flour properties using near isogenic wheat lines
• Use of a universal testing machine for quantitative evaluation of the shattering habit of rice (Oryza sativa L.) for whole-crop silage use

もっと見る 閉じる

スポンサーリンク