[P1～18]穀類・でんぷん

[P-4] Basic research of rice flour gel

Effect of sugar content

*Kozue Nakatani^1,4, Miki Yoshimura^2,3 (1.Kansai University of Welfare Sciences, 2.University of Hyogo, 3.Research Institute for Food and Nutritional Sciences of University of Hyogo, 4.Graduate School of University of Hyogo)

Keywords:rice flour, gel, sugar, storage, texture, water separation, water activity, dsc