A‐1,2,3

[A-3] Effect of the water addition temperature on gluten-free 100% brown rice flour bread making

*Kumiko Saito¹, Mana Yamaguchi¹, Tayori Takechi², Yoshiro Hatanaka³, Takayo Mannari¹, Hitoshi Takamura¹ (1. Nara Women's Univ., 2. Senri Kinran Univ., 3. Osaka Research Institute of Industrial Science and Technology )

Keywords:rice flour bread, brown rice, water addition temperature, gluten-free, degree of gelatinization