@article{oai:mukogawa.repo.nii.ac.jp:00000390,
 author = {岡村, 徳光 and OKAMURA, Tokumitsu and 浜岡, 瑠美 and 竹野, 智美 and 奥田, 展子 and OKUDA, Nobuko and 大杉, 匡弘 and OHSUGI, Masahiro and Hamaoka, Rumi and Takeno, Tomomi},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release the same as standard dough and leads to a normal loaf volume. However, the corn starch-dough does not contain gluten like wheat flour because the characteristics of corn starch are almost the same as wheat starch, and bread containing corn starch may be used like a rusk. Potato starch-bread could expand the same as standard bread up to 2 hours of incubation, but formed holes in the top of dough with excessive gas and produced a low loaf volume after 3 hours. Whether starch-bread can expand is dependent on the type of starch used.},
 pages = {49--53},
 title = {Utilization and characteristics of starch in bread processing},
 volume = {48},
 year = {2001},
 yomi = {オカムラ, トクミツ and オクダ, ノブコ and オオスギ, マサヒロ}
}