Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
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概要
- 論文の詳細を見る
Hypoallergenic wheat products in the form of pasta-like noodles and bread were fabricated. Wheat flour was added with a 0.6-fold weight of water dissolving collagenase to obtain hypoallergenic flour batter. Methods for producing hypoallergenic pasta-like noodles and bread from the batter were designed. In the noodle making, the batter was mixed with an oilgosaccharide with a mild sweetness, a surfactant, and salt, and the mixture was extruded under heating. Both retorting and refrigerating processes were applied to the noodles. In the bread making a mixture of the batter, glucose, citric acid, sodium hydrogen carbonate and salt was baked at 180℃. The addition of glucose contributed to generation of faborable flavor and color.
- 社団法人日本農芸化学会の論文
- 1994-11-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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IKEZAWA Zenro
Department of Dermatology, Yokohama City University, School of Medicine
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Ikezawa Zenro
横浜市立大学 医学研究科環境免疫病態皮膚科学
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Ikezawa Z
Yokohama City Univ. School Of Medicine Yokohama Jpn
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Ikezawa Zenro
Department Of Dermatology Yokohama City University School Of Medicine
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Ikezawa Zenro
Department Of Dermatology Yokohama City University Hospital
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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