@article{oai:repository.naro.go.jp:00002993,
 author = {與座, 宏一 and YOZA, Koichi and 松木, 順子 and MATSUKI, Junko and 岡留, 博司 and OKADOME, Hiroshi and 徳安, 健 and TOKUYASU, Ken},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Mixing properties of dough of rice flour and wheat flour were investigated using a recording dough mixer. Five kinds of rice flours were prepared by different milling methods including blade mill, pin mill and roll mill. Rice flour and wheat flour were mixed in the ratio of 3:7. The mixed flour, water (60−80%) and other ingredients were mixed in 10minutes using the pin mixer. Power consumption during the mixing was monitored by a data logger. The peak of power consumption decreased when water addition was increased. The change of peak time was related to the type of the rice flour classified according to the mean particle size and the amount of damaged starch.},
 pages = {39--44},
 title = {ミキサーの消費電力測定による米粉パン生地のミキシング特性の解析},
 volume = {75},
 year = {2011},
 yomi = {ヨザ, コウイチ and マツキ, ジュンコ and オカドメ, ヒロシ and トクヤス, ケン}
}