QUALITY IMPROVEMENT AND EVALUATION OF HYPOALLERGENIC RICE GRAINS

被引：25

作者：

WATANABE, M

YOSHIZAWA, T

MIYAKAWA, J

IKEZAWA, Z

ABE, K

YANAGISAWA, T

ARAI, S

机构：

[1] YOKOHAMA CITIZENS HOSP,HODOGAYA KU,YOKOHAMA 240,JAPAN

[2] YOKOHAMA CITY UNIV,SCH MED,DEPT DERMATOL,MINAMI KU,YOKOHAMA,KANAGAWA 232,JAPAN

[3] SATAKE ENGN,HIGASHI KU,HIROSHIMA 724,JAPAN

[4] SHISEIDO LABS,KOHOKU KU,YOKOHAMA 223,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01609.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid‐treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1105 / 1107

页数：3