文章基本信息

标题：グルコマンナンの添加がグルテンフリー米粉パンの物性，食味及び老化に及ぼす影響
本地全文：下载
作者：中村理乃 ; 手島陽子 ; 三浦美代子等
期刊名称：日本家政学会誌
印刷版ISSN：0913-5227
电子版ISSN：1882-0352
出版年度：2016
卷号：67
期号：3
页码：141-150
DOI：10.11428/jhej.67.141
出版社：The Japan Society of Home Economics
摘要：The effect on elasticity and taste of adding glucomannan to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing glucomannan (glucomannan bread) than in bread made only with rice flour (control bread) 24h after baking. The ratio of elasticity 2 and 1, indicating the degree of glutinousness, was significantly higher in glucomannan bread than in control bread. Elasticity factor 1 was significantly increased 48h after baking in both glucomannan bread and control bread, while it was still significantly lower in glucomannan bread than in cotorol bread. These results suggest that adding of glucomannan to rice bread prevented staling of the bread. Sensory testing of glucomannan bread both 24h and 48h after baking revealed higher scores in softness, moistness, glutinousness and total preference than those for control bread.
关键词：gluten-free rice bread;グルテンフリー米粉パン;glucomannan;グルコマンナン;rheological properties;物性