Breads made from rice flours prepared by different milling methods
2010
Yoza, K., National Food Research Inst., Tsukuba, Ibaraki (Japan) | Matsuki, J. | Okadome, H. | Okabe, M. | Suzuki, K. | Okunishi, T. | Kitamura, Y. | Horigane, A. | Yamada, S. | Matsukura, U.
Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 micro m to 407.2 micro m and damaged starch content from 6.1 % to 27.1 %. Specific volume of the breads ranged from 1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=-0.670, p0.05). Mean particle size of the flour was not correlated with specific volume.
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