米粉を用いたポン・デ・ケージョの調製と膨化に関する研究 Preparation Method and Puffing Behavior of Pao de Queijo with Rice Flour

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Rice flour was used instead of tapioca (starch) in pao de queijo with, cheese, milk and egg. By the use of rice flour it was expected to prepare a more desirable product with greater softness and smoothness. The preparation method and puffing behavior were investigated.<br>The use of non-glutinous rice flour and glutinous rice flour milled in water, the ratio of the latter being up to 50%, resulted in a well-puffed product with softness and smoothness. Preparation without any powdered cheese resulted in practically no swelling, suggesting that air was entrained in the powdered cheese and participated in the puffing effect. A water content higher than 50% in the dough of pao de queijo did not allow products round in shape to be obtained. A homogeneous blend of powdered cheese and handmade dough of suitable puffability required 44-49% water in the dough. Heating milk added to the rice flour up to 90°C allowed a larger amount of milk to be added to prepare well puffed pao de queijo.

収録刊行物

  • 日本調理科学会誌 = Journal of cookery science of Japan

    日本調理科学会誌 = Journal of cookery science of Japan 38(2), 135-142, 2005-04-20

    日調科誌

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各種コード

  • NII論文ID(NAID)
    110001234676
  • NII書誌ID(NCID)
    AN10471022
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13411535
  • NDL 記事登録ID
    7328808
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-1906
  • データ提供元
    CJP書誌  CJP引用  NDL  NII-ELS  J-STAGE  NDL-Digital 
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