グァーガムとトレハロースを含む米粉食パンの製造方法とテクスチャー

抄録

  For the rice powder breads added to pectin or guargum were made, the particulate distributions of rice powders, composition of rice powder breads, sensory evaluation and textures of the rice powder breads were examined. (1)The particulate distribution of rice powders was 10-200 μm. (2)The productive methods of rice powder breads were put 300 g at water and 300 g at rice powders in a pan cakes. The methods were put 4 g at salt, 9 g at guargum, 18 g at sucrose, 30 g at trehalose, 9 g at skin milk, 30 g at margarine and 3 g at dry yeast in pan case. (3)The rice powder bread at this productive method was good optimum ratio of material composition. (4)The hardness stress of texture of rice powder breads decreased that the ratios of material composition of sugar and trehalose increased. (5)The cohesiveness stress almost did not change that the ratio powder compositions of sugar and trehalose increased.