444 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +*,..../. (,**2) 12 Present State and Issues of Rice Powder Utilization : Rice Bread Koh-ichi Yoza, Mayuko Okabe and Jun Shima National Food Research Institute, NARO,, + +, Kannondai, Tsukuba, Ibaraki -*/ 20., / + +2 0 +2 +,* 02-3 +.* 20., +, - 1- -1 ++2 kg 0* kg,,+,**2 /* m /- /./ -3 /,.2* + -. - ++ / 1 -*/ 20.,, + +, Corresponding author yozako@a# rc.go.jp +33-
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454 // +*,**2 +* 22 +- + 10, -,, -,-,**1 pp. +.+ +/* +331 +..*,0 ++ +0,**- + pp.,,0 +/,-, +331 +.+.,1,+,2 +33, pp. 22, 23- +0 No..++,**1 + +,,**/., +1 + pp.,--,.. +331-3 +// +0- +33,.- +2, 0/ 1/ +*, +330,20,23,**1.. Yamauchi, H., Noda, T., Matsuura-Endo, C., Takigawa, +3 S., Saito, K., Oda, Y., Funatsuki, W., Iriki, N. and -. -/.- +313 Hashimoto, N., Bread-making quality of wheat/rice flour blends, Food Sci. Technol. Res., +*,,.1,/- (,**.).,*./.,1 /,, /,2 +32* + pp..12.2 //,**.,+.0. -2..,**1.2.- /+ +320.1,,.2 /, 0, +320,**- +23120,**-. 1. 2,-.2 ++ +/ +32*,. + pp. 3+ 31 +33/ /0 p.,-1*,**1,/.3 a 1 +/ -2.0,**,,**11/+*.,**1. -.,0,3 +,,,,3 +331 /*,1 :,, 2+ 22,**/,**0 +1.2,,,**1. 1. 0,2 /+ 0*,1-*,**-,**1,+/.*+,**1.,3 2-*. + pp. 33 +,2 /, Nishita, K.D., Roberts, R.L. and Bean, M.M., Development +33, of a yeast-leavened rice-bread formula. Cereal -* Chem., /-, 0,00-/ ( +310) + pp. +,3 +/, +33, /- -+ ++ // /3,**+ + pp. +/- +2* +33, /. -,,**/,./.*3,**/. 3 + pp. +2+ +22 +33, //,+ -- p. /2-,**1 + pp +23,*2 +33, /0 R.S. Kadan Robinson MG, Thibodeux DP and Pepperperties -. Schiraldi, C., Di Lernia I De Rosa M., Trehalose produc- man Jr. AB, Texture and other physicochemical protion : exploiting novel approaches. Trends Biotechnol. of whole rice bread, J. Food Sci., 00, 3.* 3.. (,**+).,*,.,*.,/ (,**,). /1 L. Searby, A test of tase, Food manufacture (,**1). -/ /2 1 +/.1 /+,**, +0 ++,-,1,**+ -0. /3 pp. /-. /21 +0, +0+ +0.,**0,**1 0* -1-3,3.. 0 -* -/,**/,*** 0+ http : //www.syokuryo. -2 ma #.go.jp/archives/index.htm + 0, pp. 001- +331 +, ++, ++-,**1-3,* 1 -+