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This study investigated processes for making bread using rice flour milled by impact crushing. Rice flour was classified into 3 particle sizes: class 1 particles are smaller than 100μm, class 2 are smaller than 150μm, and class 3 are smaller than 212μm. Wheat gluten was blended into the dough. This study examines the effects of rice flour particle size, secondary fermentation time and fermentation temperature on the quality of bread made from rice flour. At 30℃ and 40℃, the expansion of dough made with class 1 flour stopped earlier than other classes. This was caused by syneresis of the dough, which contained highly damaged starch. Secondary fermentation resulted in greater expansion than current methods. Lower fermentation temperatures and secondary fermentation were effective at promoting dough expansion.

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This study investigated processes for making bread using rice flour milled by impact crushing. Rice flour was classified into 3 particle sizes: class 1 particles are smaller than 100μm, class 2 are smaller than 150μm, and class 3 are smaller than 212μm. Wheat gluten was blended into the dough. This study examines the effects of rice flour particle size, secondary fermentation time and baking temperature on the quality of bread made from rice flour. Longer secondary fermentation times, approximately 40 to 50 minutes longer than current methods, resulted in greater loaf volumes. Baking temperatures of 150℃ for breads made from class 3 rice flour resulted in harder bread and smaller volumes. In addition, this temperature is insufficient for starch gelatinization. According to current methods, rice flours with smaller particle sizes, such as those classified as class 1 in this study, are needed to produce rice flour bread. However, milling rice flour to a class 1 level using impact crushing creates a lot of damaged starch, which negatively affects quality. We found that secondary fermentation and 200℃ baking temperature improve the quality of bread when using class 1 flour, which contains high amounts of damaged starch, as well as when using class 2 flour, which has lager particle size.

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This study investigates the effect of the amount of water used during cooking on the textural properties of cooked rice by examining the mechanical and histological attributes of rice grains cooked with varying amounts of water. The properties of grains during the cooking process were also measured. The firmness of the grain decreased during cooking and was closely correlated to starch gelatinization and histological change. The adhesiveness of the grain increased during cooking, and the ratio of increase varied based on the amount of water. The amount of dissoluble solids from the grain in the cooking water decreased during cooking. Because starch and other compounds were enveloped by a storage cell, the firmness was also influenced by the physicochemical and mechanical properties of the cell wall materials, which were disrupted when the gelatinized starch expanded. The adhesiveness and the amount of dissoluble solids were also connected with cell disruption, therefore, the texture of cooked rice grains is related to composition and property of cell wall materials.

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Microscopic pores in the sealing areas of aseptic paper beverage containers are sometimes caused by filling machine malfunctions. We have proposed the development of a microscopic pore detection system that operates by measuring the frequency of resonant vibrations. In this study, we have investigated the use of such a system to detect defective containers using resonant frequency shifts caused by preliminary vibrations. This method correctly judged whether or not containers were defective more than 84% of the time.

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