@article{oai:fujijoshi.repo.nii.ac.jp:00000370,
 author = {山本, 未穂 and 菊地 和美 and 知地 英征 and 高橋 セツ子 and YAMAMOTO, Miho and KIKUCHI Kazumi and CHIJI Hideyuki and TAKAHASHI Setsuko},
 month = {Mar},
 note = {Recently, there have been many reports regarding bread in which a portion of the flour is replaced with one of three chemically-modified starches. in order to improve the availability of starch and coarse cereals. This study aimed to develop cooked and processed food that would be suitable for those with illnesses requiring a restriction on protein intake and examine the properties and foodscience-related characteristics of bread in which a portion of the flour was replaced with chemicallymodified starch produced from potatoes to enhance the function of starch. In this experiment, we measured the water content, color tone and properties of the bread, and carried out sensory tests. The experimental results suggested that the starchsubstituted bread, showed distinctive properties. Based on these results, we speculate that it is possible to produce tasty bread by further examining the types and composition ratio of starch substitutes., 7, KJ00006461005},
 pages = {33--40},
 title = {小麦粉の一部に化工澱粉を添加した食パンの調理科学的特性},
 volume = {47},
 year = {2010}
}