| TABLE OF CONTENTS | 第1-6页 |
| LIST OF FIGURES | 第6-7页 |
| LIST OF TABLES | 第7-8页 |
| DECLARATION | 第8-9页 |
| CERTIFICATION | 第9-10页 |
| DEDICATION | 第10-11页 |
| ACKNOWLEDGEMENTS | 第11-12页 |
| ABSTRACT | 第12-14页 |
| 摘要(ABSTRACT-CHINESE VERSION) | 第14-16页 |
| CHAPTER ONE: INTRODUCTION AND REVIEW OF LITERATURE | 第16-28页 |
| ·GENERAL INTRODUCTION | 第16-18页 |
| ·REVIEW OF LITERATURE | 第18-26页 |
| ·Rice | 第18-22页 |
| ·History | 第18页 |
| ·Anatomical structure | 第18-19页 |
| ·Grain Type | 第19-20页 |
| ·Chemical Composition | 第20-21页 |
| ·Rice Starch | 第20页 |
| ·Rice protein | 第20-21页 |
| ·Processing issues | 第21页 |
| ·Utilization of rice as human food | 第21页 |
| ·Utilization of rice as livestock feed | 第21页 |
| ·Rice starch and protein extraction | 第21-22页 |
| ·Breadmaking | 第22-24页 |
| ·Procedures | 第22-23页 |
| ·Relationship of gluten to diseases | 第23-24页 |
| ·Development of Gluten-free bread | 第24-26页 |
| ·Health benefit | 第24页 |
| ·Economic benefit | 第24-25页 |
| ·Justification of the Research | 第25-26页 |
| ·OBJECTIVES | 第26-28页 |
| CHAPTER TWO: OPTIMIZATION OF STARCH AND PROTEIN EXTRACTION FROM POLISHED RICE FLOUR | 第28-50页 |
| ·INTRODUCTION | 第28页 |
| ·MATERIALS AND METHODS | 第28-36页 |
| ·Raw Material | 第28页 |
| ·Proximate Analysis of Polished Rice flour | 第28-30页 |
| ·Moisture | 第28-29页 |
| ·Protein | 第29页 |
| ·Fat | 第29页 |
| ·Ash | 第29-30页 |
| ·Crude fiber | 第30页 |
| ·Carbohydrates | 第30页 |
| ·Amylose content | 第30页 |
| ·Alkali steeping extraction: Optimization of alkali conditions with response surface methodology | 第30-32页 |
| ·Experimental design | 第30-31页 |
| ·Extraction procedure | 第31-32页 |
| ·Protease digestion: Optimization of Flavourzyme digestion conditions with response surface methodology | 第32-34页 |
| ·Characteristics of Flavourzyme | 第32页 |
| ·Experimental design | 第32-33页 |
| ·Extraction procedure | 第33-34页 |
| ·Response measurement techniques | 第34-35页 |
| ·Determination of Protein Yield | 第34-35页 |
| ·Determination of Starch Yield | 第35页 |
| ·Determination of Protein Residual | 第35页 |
| ·Statistical Analysis | 第35-36页 |
| ·RESULTS AND DISCUSSION | 第36-49页 |
| ·Chemical composition of the raw material | 第36页 |
| ·Evaluation of the Alkali steeping extraction | 第36-43页 |
| ·Effects of interaction between NaOH concentration-time, NaOH concentration-temperature and time-temperature on Protein Yield | 第39-40页 |
| ·Effects of interaction between NaOH concentration-time, NaOH concentration-temperature and time-temperature on Starch Yield | 第40-41页 |
| ·Effects of interaction between NaOH concentration-time, NaOH concentration-temperature and time-temperature on Residual Protein | 第41-43页 |
| ·Simultaneous Optimization of Protein yield, Starch yield, and Residual protein | 第43页 |
| ·Evaluation of Protease digestion | 第43-49页 |
| ·Effects of interaction between amount of enzyme-time, amount of enzyme-pH and time-pH on Protein Yield | 第45-46页 |
| ·Effects of interaction between amount of enzyme-time, amount of enzyme-pH and time-pH on Starch Yield. | 第46-48页 |
| ·Effects of interaction between amount of enzyme-time, amount of enzyme-pH and time-pH on Residual Protein | 第48-49页 |
| ·Simultaneous Optimization of Protein yield, Starch yield, and Residual Protein | 第49页 |
| ·CONCLUSION | 第49-50页 |
| CHAPTER THREE: CHARACTERIZATION OF STARCH AND PROTEIN CONCENTRATE | 第50-62页 |
| ·INTRODUCTION | 第50页 |
| ·MATERIALS AND METHODS | 第50-55页 |
| ·Materials | 第50页 |
| ·Methods | 第50-55页 |
| ·Characterization of starch | 第50-53页 |
| ·Determination of amylose content | 第50-51页 |
| ·Color measurement | 第51页 |
| ·Morphological characteristic | 第51页 |
| ·Swelling power and solubility | 第51-52页 |
| ·Turbidity | 第52页 |
| ·Syneresis | 第52页 |
| ·Degree of retrogradation | 第52-53页 |
| ·Gelatinization characteristics | 第53页 |
| ·Characterization of Protein concentrates | 第53-55页 |
| ·Chemical composition | 第53-54页 |
| ·Moisture content | 第53页 |
| ·Protein | 第53页 |
| ·Fat | 第53页 |
| ·Ash | 第53-54页 |
| ·Crude fiber | 第54页 |
| ·Carbohydrates | 第54页 |
| ·Nitrogen solubility of protein concentrate | 第54页 |
| ·Emulsifying Properties | 第54-55页 |
| ·RESULTS AND DISCUSSION | 第55-61页 |
| ·Characterization of starch | 第55-60页 |
| ·Amylose Content | 第55页 |
| ·Color Measurement | 第55页 |
| ·Morphological characteristic | 第55-56页 |
| ·Swelling Power and Solubility | 第56-57页 |
| ·Turbidity | 第57-58页 |
| ·Syneresis | 第58-59页 |
| ·Degree of retrogradation | 第59页 |
| ·Gelatinization characteristics | 第59-60页 |
| ·Characterization of Protein concentrates | 第60-61页 |
| ·Proximate Chemical Composition | 第60页 |
| ·Protein Solubility | 第60-61页 |
| ·Emulsifying Properties | 第61页 |
| ·CONCLUSION | 第61-62页 |
| CHAPTER FOUR: DEVELOPMENT OF GLUTEN-FREE RICE STARCH BREAD | 第62-76页 |
| ·INTRODUCTION | 第62-63页 |
| ·MATERIALS AND METHODS | 第63-67页 |
| ·Materials | 第63页 |
| ·Methods | 第63-67页 |
| ·Formulation and baking procedures | 第63-65页 |
| ·Physical evaluation | 第65-66页 |
| ·In vitro starch digestibility Evaluation | 第66-67页 |
| ·Sensory evaluation | 第67页 |
| ·RESULTS AND DISCUSSION | 第67-75页 |
| ·Baking and Physical Evaluations | 第67-70页 |
| ·Effect of Hydroxypropylmethylcellulose on bread quality | 第70-71页 |
| ·Effect of water on bread quality | 第71-72页 |
| ·Effect of sugar concentration on proof time | 第72-73页 |
| ·In vitro starch digestibility | 第73-74页 |
| ·Sensory evaluation | 第74-75页 |
| ·CONCLUSION | 第75-76页 |
| CHAPTER FIVE: GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第76-78页 |
| ·GENERAL CONCLUSIONS | 第76-77页 |
| ·RECOMMENDATIONS | 第77-78页 |
| LITERATURE CITED | 第78-84页 |
| APPENDIX | 第84-86页 |
| PAPER PUBLISHED | 第86页 |
