Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)

Research Japanese OPEN
仲上, 晴世; 矢部, えん; Haruyo, Nakagami; En, Yabe;
  • Journal: 共立女子短期大学生活科学科紀要 = Annual bulletin, Department of the Science of Living,volume 59,pages17-23
  • Subject: Rice flour | Rice bran | グルテンフリー | Gluten-free | 米粉パン | Rice bread | 小麦アレルギー | wheat allergy | 米粉 | ぬか
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat. Most polysaccharide thickeners ... View more
Share - Bookmark

  • Download from
    JAIRO via JAIRO (Research, 2016)
  • Cite this publication