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

研究了纯米面包的制作方法，并对其形成机理进行了分析。本研究的主要目的是澄清以下两个主题；(1)米面包流变学与加工性能的关系；(2)米面包形成机理的概括。在第一个主题中，我们通过动态和稳定剪切粘度测量了大米/无定形大米/水悬浮液的流变特性。通过对米面包面团流变学特性的控制，成功地制成了像小麦粉一样没有面筋，粒度均匀的纯米面包。为控制米团的粘度，应将非晶态米粉与商品米粉混合。一般情况下，非晶态米粉易吸水，非晶态米粉悬浮液的黏度比商品米粉高。我们认为将非定形米粉与米团混合是制作纯米面包的新方法之一。在第二个主题中，我们用图解的方法概括了米面包的形成机理，其中G′是温度的函数。从这个示意图的结果进行概括，我们得出控制米团在发酵和烘烤过程中的流变特性是制作米面包的最重要的。

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.