@article{oai:fujijoshi.repo.nii.ac.jp:00000817,
 author = {根本, 亜矢子 and 村田 まり子 and 菊地 和美 and NEMOTO, Ayako and MURATA Mariko and KIKUCHI Kazumi},
 month = {Mar},
 note = {In order to promote the use of rice flour as an ingredient, in the present study we made a chiffon cake and white sauce using rice flour and examined the foodscientific characteristics and sensory test results with the aim of better understanding its possible uses. The color (ΔE) of the chiffon cake was evaluated at 2.1 before heating and 2.0 after heating,which corresponds to a - "noticeable" - change in color. The sensory test showed that the chiffon cake made from rice flour was regarded as moister,more fragrant and tasted better than that made using wheat flour, and was preferred in the overall assessment. The sensory test for the white sauce showed that the sauce made using rice flour was evaluated higher in terms of glossiness,appearance and fragrance than that made using wheat flour. These results suggest the practicality of rice flour in the preparation of items such as chiffon cake and white sauce., 8, KJ00008510346},
 pages = {53--58},
 title = {米粉を利用した商品の特性および嗜好性に関する研究},
 volume = {50},
 year = {2013}
}