サイトウ　マサタカ   Masataka Saito
  西塔　正孝
   所属   栄養学部
   職種   教授
言語種別 英語
発行・発表の年月 2022/05
形態種別 研究論文
査読 査読あり
標題 Quality Improvement and Characterization for Production of
Acceptable High-Quality Brown Rice Tofu in Japan
執筆形態 共著
掲載誌名 Journal of Agricultural Science
掲載区分国外
巻・号・頁 14(6),pp.28-39
著者・共著者 Shihoko Tamai, Masataka Saito, Takeshi Nagai
概要 The aim of this study was to improve the quality of brown rice tofu to produce it with a superior-quality. When the brown rice flour was heat treated with water, the water absorption rate of flour decreased using brown rice flour with a particle size range of < 212 μm when compared with that of brown rice flour with a particle size range of < 475 μm. The cohesiveness and gumminess of brown rice tofu made from brown rice flour with a particle size range of < 212 μm were fairly high in comparison with those of brown rice tofu made from brown rice flour with a particle size range of < 475 μm. Therefore, the results indicated that it could produce acceptable high-quality brown rice tofu having smooth and new palate feeling while suppressing adhesiveness and stickiness peculiar to rice flours.