著者

奥田 稔 大塚 博邦 大西 正樹 袴田 勝 戸川 清 藤原 隆行 花沢 秀 高坂 知節 郭 安雄 藤田 洋祐 小関 洋男 斎藤 洋三 竹田 英子 竹田 千里 桑島 善郎 沖倉 一彰 西山 哲 飯塚 啓介 荒木 昭夫 川城 信子 遠藤 朝彦 滝口 清徳 小倉 脩二 馬淵 春樹 鳥山 稔 松浦 禎 皿井 靖長 調所 廣之 竹内 美奈子 清水 章治 野村 公寿 打越 進 泉 聡司 大石 公直 宇佐神 篤 木村 廣行 関谷 忠雄 長安 満弥 岩田 重信 内藤 雅夫 宗 信夫 永井 みどり 小川 暢也

出版者

耳鼻咽喉科展望会

雑誌

耳鼻咽喉科展望 (ISSN:03869687)

巻号頁・発行日

vol.25, no.Supplement4, pp.246-271, 1982-10-15 (Released:2011-08-10)

参考文献数

16

著者

池脇 香織 中村 雅彦 石附 亨 樋口 元剛 小川 敬之 山田 弘幸 永井 みどり 小緑 英行

出版者

九州保健福祉大学

雑誌

九州保健福祉大学研究紀要 (ISSN:13455451)

巻号頁・発行日

vol.14, pp.149-155, 2013-03

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In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities.