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Development of Pure Rice Bread by Using Plastic Processing Technique and Analysis of Forming Mechanism

塑性加工纯米面包的研制及成型机理分析

基本信息

批准号：
15300250
负责人：
NISHIOKA Akihiro
金额：
$ 9.47万
依托单位：
Yamagata University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

项目摘要

In this research, development of the method for making pure rice bread and analysis of its forming mechanism were investigated. The main purposes of this research are to clarify following two topics ; (1) Relationship between rheology and processability of rice bread, (2) Generalization of forming mechanism for rice bread. On the first topics, we have measured of rheological properties for Rice/amorphous rice/water suspensions by means of dynamic and steady shear viscosities. By controlling of rheological properties for rice bread dough, it is successfully to make pure rice bread, which have an uniform sell size without gluten like wheat flours. To control viscosities of rice dough, amorphous rice flour should be blended with commercial rice one. In generally, amorphous rice flours are easy to absorb water and viscosity of amorphous/water suspensions are very high compare with commercial rice/water ones. We considered that blending amorphous rice flour with rice dough is one of the new methods to make pure rice bread. On the second topics, forming mechanism of rice bread have been generalized by making schematic figures, which shows G' as a function of temperatures. From the results of this schematic figure for generalization, we have concluded that controlling rheological properties of rice dough during fermentation and baking process is most important thing to make rice bread.

本研究主要探讨纯米面包的制作方法，并分析其形成机理。本研究的主要目的在于阐明以下两个课题：（1）大米面包流变性与加工性的关系;（2）大米面包成型机理的概括。在第一个课题中，我们用动态和稳态剪切粘度法测定了大米/无定形大米/水悬浮液的流变特性。通过对米粉面团流变学特性的控制，成功地制作出了不含小麦粉面筋的、具有均匀尺寸的纯米粉面包。为了控制面团的粘度，应将无定形米粉与市售米粉混合。一般来说，无定形米粉容易吸水，与市售的大米/水悬浮液相比，无定形米粉/水悬浮液的粘度非常高。我们认为，将无定形米粉与大米面团混合是制作纯大米面包的新方法之一。在第二个课题中，通过绘制温度与G'的关系示意图，概括了米团的形成机理。从这一概括性示意图的结果，我们得出结论，在发酵和烘焙过程中控制面团的流变学特性是制作米饭面包的最重要的事情。