紀要論文 米粉パン(グルテンフリー)のぬか添加による影響
Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)

仲上, 晴世  ,  矢部, えん  ,  Haruyo, Nakagami  ,  En, Yabe

内容記述
Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat. Most polysaccharide thickeners are of dietary fiber origin, and the nutritive value is poor. Therefore, in this study, I made rice flour bread adding rice bran in place of polysaccharide thickener. Various nutrients are included in rice bran, including vitamin B1. The goal was the production of a delicious, highly nutritional rice flour bread comparable to that made with wheat flour.
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https://kyoritsu.repo.nii.ac.jp/?action=repository_action_common_download&item_id=3108&item_no=1&attribute_id=18&file_no=1

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