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

本研究对纯米面包的制作方法进行了研究，并对其形成机理进行了分析。本研究的主要目的是阐明以下两个问题：(1)流变学与米饭面包加工性能之间的关系；(2)米饭面包形成机理的概括。在第一个课题中，我们用动态和稳态剪切粘度测量了大米/无定形大米/水悬浮液的流变性。通过对米粉面团的流变性进行控制，成功地制得了不含面筋的纯米面包。为了控制米团的粘度，应将无定形米粉与市售大米粉混合。一般而言，无定形米粉易吸水，非晶/水悬浮液的粘度比商品大米/水悬浮液高。我们认为，将无定形米粉与米团混合是制作纯米面包的新方法之一。在第二个问题上，通过制作示意图概括了米饭面包的形成机理，图中显示了G‘随温度的变化。根据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米团的流变性是制作米饭面包的关键。

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.