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Properties of Frozen and Thawed Rice Bread Made Using Wheat Gluten and Rice Flour

机译：用小麦麸质和米粉制成的冷冻和解冻米面包的性质

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Mami Sato; Hiroko Tani;
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年度 2011
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1. Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten [J] . Etsuko Araki, Tatsuya M. Ikeda, Kanae Ashida, Food science and technology research . 2009,第4期

机译：米粉特性对以小麦至关重要的面筋制成的一面包的比面包体积的影响
2. Hydrophobicity of stored (15, 35 degrees C), or dry-heated (120 degrees C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour [J] . Nakagawa Mariko, Tabara Aya, Ushijima Yuki, Bioscience, Biotechnology, and Biochemistry . 2016,第5期

机译：储存（15,35℃）或干加热（120℃）米粉的疏水性和用这些处理过的米粉/新鲜麸质面粉烘焙的良好的额外面粉
3. 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Suppla期

机译：无麸质米面包使用复合米粉和预发芽的糙米面粉用于健康益处
4. Bread-making qualities of blend between protein-removed rice flour and extra-strong wheat flour [C] . W.Maruyama-Funatsuli, T.Noda, K.Nagasawa, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：去除蛋白质的米粉和超强小麦粉之间的混合面包制作品质
5. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013

机译：无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
6. Mixture design of rice flour maize starch and wheat starch for optimization of gluten free bread quality [O] . Camino M. Mancebo, Cristina Merino, Mario M. Martínez, 2015

机译：米粉玉米淀粉和小麦淀粉的混合物设计可优化无麸质面包的品质
7. Properties of Bread Made Using Wheat Gluten and Rice Flour from High-Yielding Cultivars [O] . Noriaki Aoki, Takayuki Umemoto, Yasuhiro Suzuki 2010

机译：使用小麦麸质和米粉的面包属性来自高产品种

Properties of Frozen and Thawed Rice Bread Made Using Wheat Gluten and Rice Flour

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