柴田真理朗, 杉山純一, 藤田かおり, 平野由香里, 蔦瑞樹, 粉川美踏, 吉村正俊, 荒木徹也，2015，
「高速せん断による高アミロース米ゲルのパン物性へ及ぼす効果」
⇒CiNii
『日本食品科学工学会誌』62: 212-218. （査読有）
抄録
高速せん断加工によって調製された高アミロース米ゲルを小麦パン生地に添加し，比容積と粘弾性において既存の米粥パンと比較した．
(1）本研究の試験区内では加水量に関わらず，米ゲルパンの比容積は米粥パンより高かった．
(2) 65%加水区を除いて，米粥パンと米ゲルパンの粘弾性には明らかな差は見られなかった．
(3）米ゲルパンの比容積は加水量に依存せず，粘弾性に関しては，米粥パンおよび米ゲルパンの粘弾性は加水量が増加するほど，減少する傾向が見られた．
(4）粘弾性の経時変化は，加水量の増加に伴い，お粥パンは増加し，米ゲルパンでは減少することが分かった．
The effect of high-amylose rice gel, which was prepared by high-speed shear treatment (HST) of gelatinized rice, added to wheat dough on the physical properties of the obtained bread (rice gel bread) was investigated.
Regardless of the amount of additional water, the specific volume of rice gel bread was higher than that of rice porridge bread, which contained gelatinized rice without HST.
The specific volume of rice gel bread was not dependent on the amount of additional water in the samples.
Except for the bread samples with 65% additional water, no obvious difference in viscoelastic moduli of crumb samples was observed between rice gel bread and rice porridge bread.
The change rate of rice gel bread viscoelastic properties during storage decreased with increases in the amount of additional water, whereas that of rice porridge bread increased.