@article{oai:phoenix.repo.nii.ac.jp:00000852,
 author = {池脇, 香織 and 中村, 雅彦 and 石附, 亨 and 樋口, 元剛 and 小川, 敬之 and 山田, 弘幸 and 永井, みどり and 小緑, 英行 and イケワキ, カオリ and ナカムラ, マサヒコ and イシズキ, トオル and ヒグチ, ゲンゴウ and オガワ, ノリユキ and ヤマダ, ヒロユキ and ナガイ, ミドリ and コミドリ, ヒデユキ and IKEWAKI, Kaori and NAKAMURA, Masahiko and ISHIZUKI, Toru and HIGUCHI, Gengou and OGAWA, Noriyuki and YAMADA, Hiroyuki and NAGAI, Midori and KOMIDORI, Hideyuki},
 journal = {九州保健福祉大学研究紀要, Journal of Kyushu University of Health and Welfare},
 month = {Mar},
 note = {P(論文), 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.},
 pages = {149--155},
 title = {米胚芽発酵ギャバ(GABA)エキス末入りパンの作製},
 volume = {14},
 year = {2013},
 yomi = {イケワキ, カオリ and ナカムラ, マサヒコ and イシズキ, トオル and ヒグチ, ゲンゴウ and オガワ, ノリユキ and ヤマダ, ヒロユキ and ナガイ, ミドリ and コミドリ, ヒデユキ}
}