Development of New Baking Technique for Pure Rice Bread Conceived from the Structure Control Method of the Elastomer

点击翻译按钮获取中文摘要

Purpose of this study is to develop new technique for making pure rice bread by conceiving from the structure control method of the elastomer. In this study, effects of (1) amorphous rice starch and (2) oil as additives were estimated. By adding oil, viscoelastic properties of rice dough under region of fermentation temperature can be controlled. Furthermore, effect of rheological change on processability for rice dough was estimated. From the results of this consideration, it is clarified that by adding oil with rice dough, rheological properties and processability such as having uniform cell can be easily controlled.