米粉を用いたワッフルの特徴に関する研究

抄録

　The purpose of this study was to clarify the characteristics of rice flour waffles by a comparison of the waffles made using rice flour and those made using wheat flour. The results are as follows. With regard to color tone, the brightness of the waffles made using the rice flour was observed to be higher than those made using the wheat flour. In terms of specific volume, the rice flour showed a lower value compared to the wheat flour. A sensory evaluation showed that the rice flour scored higher for smell, taste, moistness, chewiness, and overall evaluation, with a significant difference observed for the overall evaluation. The results of our clarification of the characteristics of waffles made using the rice flour indicated that rice flour could be used as an alternative to wheat flour.