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Bioscience, Biotechnology, and Biochemistry Volume 80, 2016 - Issue 5
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Food & Nutrition Science

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Mariko NakagawaLaboratory of Food Technology, Faculty of Home Economics, Kobe Women’s University, Kobe, Japan
,
Aya TabaraLaboratory of Food Technology, Faculty of Home Economics, Kobe Women’s University, Kobe, Japan
,
Yuki UshijimaKumamoto Flour Milling Co. Ltd., Kumamoto, Japan
,
Kotaro MatsunagaKumamoto Flour Milling Co. Ltd., Kumamoto, Japan
&
Masaharu SeguchiLaboratory of Food Technology, Faculty of Home Economics, Kobe Women’s University, Kobe, JapanCorrespondence[email protected]
Pages 983-990 | Received 27 Aug 2015, Accepted 18 Dec 2015, Published online: 24 Mar 2016

References

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