The evaluation of seasonal stability for hardness of rice cakes in glutinous rice cultivars under Niigata Prefecture, Japan

2014 ◽  
Vol 16 (4) ◽  
pp. 151-157
Author(s):  
Takashi Kanbe ◽  
Hiroki Ueno ◽  
Noriaki Hashimoto ◽  
Takaaki Matsui ◽  
Koshio Nabata ◽  
...  
Keyword(s):  
Rice Cultivars ◽  
Niigata Prefecture ◽  
Glutinous Rice ◽  
Rice Cakes

scholarly journals Identification of Glutinous Rice Cultivars Using Rice Cake as Samples by the PCR Method.

2001 ◽  
Vol 48 (4) ◽  
pp. 306-310 ◽  
Author(s):  
Ken'ichi OHTSUBO ◽  
Sumiko NAKAMURA ◽  
Koichi YOZA ◽  
Koichi SHISHIDO
Keyword(s):  
Rice Cultivars ◽  
Rice Cake ◽  
Glutinous Rice ◽  
Pcr Method

Effects of frying on starch structure and digestibility of glutinous rice cakes

2018 ◽  
Vol 83 ◽  
pp. 196-203 ◽  
Author(s):  
Yuanyuan Ding ◽  
Liping Yang ◽  
Yuesheng Xia ◽  
Yiming Wu ◽  
Yibin Zhou ◽  
...  
Keyword(s):  
Starch Structure ◽  
Glutinous Rice ◽  
Rice Cakes

scholarly journals Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

2018 ◽  
Vol 10 (3) ◽  
pp. 16
Author(s):  
Takeshi Nagai ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Flour ◽  
Rice Cultivars ◽  
Wild Type ◽  
Damaged Starch ◽  
Market Shares ◽  
Glutinous Rice ◽  
Rice Flours ◽  
Specific Volumes ◽  
Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

scholarly journals Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes

2016 ◽  
Vol 25 (4) ◽  
pp. 1053-1058 ◽  
Author(s):  
Eunhye Choi ◽  
Hye-Eun Jo ◽  
Kee Hyuk Sohn ◽  
Tae-Young Kang ◽  
Bumsik Kim ◽  
...  
Keyword(s):  
Texture Properties ◽  
Glutinous Rice ◽  
Rice Cakes

Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

2005 ◽  
Vol 18 (4) ◽  
pp. 269-278 ◽  
Author(s):  
Kazumi Kitta ◽  
Mitsuko Ebihara ◽  
Tayoshi Iizuka ◽  
Reiji Yoshikawa ◽  
Kenji Isshiki ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Rice Cultivars ◽  
Glutinous Rice
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