@article{oai:soar-ir.repo.nii.ac.jp:00010339,
 author = {與座,  宏一 and 松木,  順子 and 岡留,  博司 and 岡部,  繭子 and 鈴木,  啓太郎 and 奥西,  智哉 and 北村,  義明 and 堀金,  彰 and 山田,  純代 and 松倉,  潮},
 journal = {食品総合研究所研究報告},
 month = {Mar},
 note = {Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 μm to 407.2 μm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads ranged from1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=−0.670, p<0.05). Mean particle size of the flour was not correlated with specific volume., Article, 食品総合研究所研究報告. 74:37-44 (2010)},
 pages = {37--44},
 title = {製粉方法の異なる米粉の特性と製パン性の関係},
 volume = {74},
 year = {2010}
}