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グルテンフリー米粉パンの膨化に対する山芋粉の影響
https://doi.org/10.18998/0002000132
https://doi.org/10.18998/0002000132d126d610-cb21-4541-8d24-fa7eaa36cace
| 名前 / ファイル | ライセンス | アクション |
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本文PDF.pdf (953 KB)
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Copyright(c)2023 by KOMAZAWA WOMEN’S UNIVERSITY
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2024-03-04 | |||||||||||
| タイトル | ||||||||||||
| タイトル | グルテンフリー米粉パンの膨化に対する山芋粉の影響 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Effect of Yam Powder on Swelling of Gluten-Free Rice Flour Bread | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | グルテンフリー | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | 米粉パン | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | 山芋粉 | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | 膨化 | |||||||||||
| キーワード | ||||||||||||
| 言語 | ja | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | 硬さ | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | gluten-free | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | rice flour bread | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | yam powder | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | swelling | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題URI | application/pdf | |||||||||||
| 主題 | hardness | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.18998/0002000132 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| その他（別言語等）のタイトル | ||||||||||||
| その他のタイトル | Effect of Yam Powder on Swelling of Gluten-Free Rice Flour Bread | |||||||||||
| 言語 | en | |||||||||||
| 著者 |
松森 慎悟
× 松森 慎悟
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| 著者（英） | ||||||||||||
| 識別子Scheme | WEKO | |||||||||||
| 識別子 | 1 | |||||||||||
| 姓名 | Shingo MATSUMORI | |||||||||||
| 言語 | en | |||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | In recent years, rice flour has been used as a substitute for wheat flour in various processed foods, including bread and confectionery. However, rice flour lacks gluten, which results in a lack of dough elasticity and makes it challenging to retain air bubbles. Therefore, we created rice flour bread using yam power（1%, 3%, 5%）, which is relatively easy to obtain for households,and investigated its impact on the swelling of rice flour bread. In terms of shape measurements, the partial yam power-substituted rice flour bread showed significantly higher values in terms of volume and specific volume compared to the control rice flour bread, indicating an improvement in swelling when using yam power. In the viscosity measurement of the dough, an increase in viscosity was observed with the use of yam power, and significant differences were observed among the various samples. The use of yam power resulted in an increase in dough viscosity,contributing to the specific volume and height of the rice flour bread. However, as the amount of yam power used increased, the specific volume and height of the rice flour bread tended to decrease, suggesting that with the increase in viscosity, oven spring during baking was adversely affected. In the hardness measurements, it was observed that each yam power-substituted rice flour bread had significantly lower values in the crumb compared to the control rice flour bread, indicating that the use of yam power resulted in a softer crumb. Based on the above results, substituting a portion of rice flour with yam powder （1–3%）when producing gluten-free rice flour bread was shown to increase volume and specific volume while reducing the hardness of both the crust and crumb. Thus, using yam powder was suggested to contribute to the swelling of rice flour bread. |
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| 言語 | en | |||||||||||
| 書誌情報 |
号 30, p. 1-8, 発行日 2023-12-25 |
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| 出版者 | ||||||||||||
| 出版者 | 駒沢女子大学 学長 安藤嘉則 | |||||||||||
| 言語 | ja | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10460219 | |||||||||||
