520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +*, /,* /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders,

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1 520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +*, /,* /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches Atsuko Higo : and Yoshiko Wada* Bunkyo University Women s College, ++** Namegaya, Chigasaki, Kanagawa,/-2//* * Kantogakuin University, + /* + Mutsuura Higashi, Kanazawa-ku, Yokohama, Kanagawa,-02/*- The breaking properties of baked products such as cookies made from rice powders or starches were compared with those made with wheat flours or starches. Using non-glutinous rice resulted in baked products with the maximum stress and elastic modulus, which enhanced with increased relative humidity. The breaking properties of glutinous rice powder products were lower than those of non-glutinous rice powder products but higher than those of wheat powder products, while the breaking properties of rice starch products were similar to those of rice powder products. Total energy showed a strong correlation with swelling capacity and energy and starch solubility for all baked products. The baked rice powder products increased in hardness relative to increased paste materials, increased density and the amount of non-homogeneous structures. (Received Feb. +2,,**3 ; Accepted Jul. +.,,**3) Keywords : rice powder, rice starch, breaking property, baked product, moisture absorption **, / 0 1 2* +** 2 3 ao -,,/-2//* ++** *,-02/*- + /* + Corresponding author higo@shonan.bunkyo.ac.jp + +** g -* g -* g,* 0* g -* 0* g ao.* g -* +**.* g + MK-1+*, +/., + / mm -. cm SN-**2 PLZ +2* +/ +2 +.* +*, +* ++ -* ++

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9 528 /0 +*,**3 +* 28 +*.* +, , //..../.,**2 - /* ,,**2. 0.,.0,**2 /.2./ /.,**2 0 -/ ,..+ /* , 3-33,**1 3,,,3*, * /* +3, ,**, +, /,,31-*/,**/ +- pp.,,1,,,2 +32* +. p. 0-,**0 +/ Kadan, R.S., Robinson, M.G., Thibodeux, D.P. and Pepperman Jr. A.B., Texture and other physicochemical properties of whole rice bread, J. Food Sci., 00, 3.* 3.. (,**+) / , +1 //,,.,-,,** ,- +32/ +3 Netsu Bussei, ,1,**-,*,0-*,**/,+, +2,+ 1 +.

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