The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

?zer Melike; Y?lmaz Tuncel Ne?e; Tuncel Necati Bar??

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The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

机译：红外稳定的未成熟水稻面粉在无麸质面包制剂中的影响

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来源
《Cereal Chemistry》 |2018年第4期|共9页
作者
?zer Melike; Y?lmaz Tuncel Ne?e; Tuncel Necati Bar??;
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作者单位

Department of Food EngineeringOnsekiz Mart University?anakkale Turkey;

Academy of Applied SciencesOnsekiz Mart University?anakkale Turkey;

Department of Food EngineeringOnsekiz Mart University?anakkale Turkey;

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原文格式 PDF
正文语种 eng
中图分类农业化学;
关键词
B vitamins; gamma‐oryzanol; gluten‐free bread; immature rice; infrared stabilization; tocopherol;

机译：B维生素;γ-酸甲醇;无麸质面包;未成熟的水稻;红外稳定;生育酚;

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专利

1. The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation [J] . ?zer Melike, Y?lmaz Tuncel Ne?e, Tuncel Necati Bar?? Cereal Chemistry . 2018,第4期

机译：红外稳定的未成熟水稻面粉在无麸质面包制剂中的影响
2. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits [J] . Warunee KUPKANCHANAKUL, Tomoko YAMAGUCHI, Onanong NAIVIKUL Journal of Nutritional Science and Vitaminology . 2019,第Supplement期

机译：使用复合米粉和预发芽糙米粉的无麸质米粉面包有益健康
3. Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524] [J] . Tong Wu, Cheryl Taylor, Thomas Nebl, Food Chemistry . 2018,第MAY15期

机译：关于“化学成分和烘烤对由精选的含麸质和无麸质面粉制成的面包中蛋白质的体外消化率的影响”的更正[食品化学。 233（2017）514-524]
4. Physicochemical, sensory and nutritional evaluation of gluten-free bread based on rice and soybean flour [C] . Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2017

机译：基于水稻和大豆面粉的无麸质面包的物理化学，感觉和营养评价
5. Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour. [D] . Chase, Caraline Bianchetto. 2014

机译：藜麦粉制成的无麸质酵母面包的比较和可接受性。
6. Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling sensory and multivariate data analysis [O] . Thaisa Abrantes Souza Gusmão, Rennan Pereira de Gusmão, Henrique Valentim Moura, 2019

机译：用红米粉和不同的微生物转谷氨酰胺酶浓度生产益生元的无麸质面包：建模感官和多元数据分析
7. Table 1: Differences in nutrient content between staple (breads, flours, cereals and pasta) gluten-free and gluten-containing foods per 100 g of product, according to whole grain categorization. [O] . -1

机译：表1：根据整个谷物分类，表速（面包，面粉，谷物，谷物和面食）在无麸质和含有含有含有含有麸质的食物之间的营养素含量的差异。

The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

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