クッキーにおける小麦粉から米粉への粉量換算方法(第2報)

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12312
File
Title
クッキーにおける小麦粉から米粉への粉量換算方法(第2報)
Title Alternative
Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-2)
Author
氏名 村田 美穂子
ヨミ ムラタ ミホコ
別名 MURATA Mihoko
氏名 佐々木 茜
ヨミ ササキ アカネ
別名 SASAKI Akane
Subject
米粉 rice flour
小麦粉 wheat flour
クッキー cookies
小麦アレルギー児 wheat-allergic children
Abstract

Rice-flour cookies were prepared according to a recipe for wheat-flour cut-out cookies with modifications exclusively to the quantity of the flour, using 90, 80, 70, 60, and 50 grams of rice flour instead of wheat flour. A sensory evaluation and an ease-of-cooking evaluation were performed on the test samples. In terms of conversion from the weight of wheat flour indicated by the recipe to the weight of rice flour, the evaluation results showed that the most favorable were the rice-flour cookies prepared with rice flour by the weight 10% less than the weight of wheat flour.
Using this conversion rate, rice-flour cookies were made according to commercially available recipes for wheat-flour cookies. A sensory evaluation was conducted to compare the wheat-flour cookies with the rice-flour cookies. The result showed significant differences in "crumbliness" and "crispness". That is, the rice-flour cookies were significantly crumblier than the wheat-flour cookies, while the wheat-flour cookies were significantly crispier than the rice-flour cookies.
In the aim of providing a practical alternative for wheat-allergic patients, other types of cookies and dishes containing wheat flour will be researched to learn more about the weight conversion from the wheat flour to the rice flour.

Description Peer Reviewed
Journal Title
広島文化学園短期大学紀要
Volume
51
Spage
15
Epage
22
Published Date
2018-12-28
Publisher
広島文化学園短期大学
ISSN
1884-6769
NCID
AA12454339
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Set
hbg