Establish of the processing of foam foods with various millets, and its application to the allergen-free foods

各种小米泡沫食品加工工艺的建立及其在无过敏原食品中的应用

• 批准号: 20500692
• 负责人: FUJII Keiko
• 金额: $ 2.91万
• 依托单位: Japan Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20500692/
• 关键词: テクスチャー; 物性制御; 雑穀; パン; ホワイトソルガム; キヌア; シコクビエ; 物性; 官能評価; 製パン性; イヌリン; テクスチャー; 物性制御; 雑穀; パン; ホワイトソルガム; キヌア; シコクビエ; 物性; 官能評価; 製パン性; イヌリン

The baking properties of the bread made with quinoa, white sorghum and finger millet flour, were investigated for the development of the allergen-free bread. The preparation methods for the bread made from each flour could be established after many tried and error. When inulin was added for the improvement of bread quality, the specific volume of the bread increased. As the moisture of the crumb of the bread didn't change by freezing, the refrigeration was thought to be effective for the purpose of maintaining the bread quality. In sensory evaluation, the white sorghum bread was brittle, quinoa and finger millet bread was crisp and moist.

研究了用藜麦，白色高粱和手指小米面粉制成的面包的烘烤特性，以开发无过敏原面包。在许多尝试和错误之后，可以确定每种面粉制成的面包的制备方法。添加毒素以改善面包质量时，面包的特定体积增加。由于面包屑的水分并没有通过冷冻而变化，因此，制冷被认为是为了保持面包质量的有效。在感官评估中，白色的高粱面包脆弱，藜麦和手指小米面包酥脆湿润。