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アイテム
さといも粉末を添加した麺の物性に関する研究
https://u-nagano.repo.nii.ac.jp/records/502
https://u-nagano.repo.nii.ac.jp/records/502516b4cb8-74e5-4946-8e1f-34dafca64ab4
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kentan_kiyo-50-03 (408.7 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2014-04-30 | |||||
| タイトル | ||||||
| タイトル | さといも粉末を添加した麺の物性に関する研究 | |||||
| タイトル | ||||||
| タイトル | The effect of added eddo powder and other additives on physical properties of cooked Japanese noodle | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
古内, 幸雄
× 古内, 幸雄 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The powder of eddos, one (ZAO) was produced in Zao district of Miyagi prefecture and the other (CHN) in China, cyclodextrin products (K-50) containing 30％α-cyclodextrin, curdlan (CD) which is a polysaccharide produced by Alcaligenes faecalis var. myxogenes and curdlan products (CD-3) which is the mixture of 50％ curdlan, 15％ locust bean gum and 35％ other food materials, were added to wheat flour for the purpose to examine the effects of these additives on the physical properties of the cooking noodles. The physical properties were measured by a rheometer (RHEONER model RE-3305, YAMADEN). The results obtained are; 1. The cooking loss of cooked noodles were decreased by adding every additives used in the test, especially CD and CD-3. 2. The breaking stress of cooked noodles containing NaCl either 4％ or 0％ were increased by added these additives, especially ZAO and CD-3, but on the other hand, the brittle stress were decreased. 3. Influence of NaCl on the increase of the breaking stress and the decrease of the brittle stress of the cooked noodles was smaller at 0％ NaCl than 4％NaCI concentration. 4. The breaking stress and the brittle stress were given the highest value at 0.5％ concentration of ZAO, CHN and CD-3. 5. The effect of added ZAO and CD-3 on the stensile stress of the cooked noodles were larger than added other additives. 6. The breaking strain and stress were decreased, but the brittle Strain and Stress were increased according to the length of time from 0 to 30 min. It was not certain whether these food additives used in the test were effective or not on the improvement of the physical properties of cooked noodles. |
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| 書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 50, p. 25-32, 発行日 1995-12 |
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| 出版者 | ||||||
| 出版者 | 長野県短期大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0286-1178 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00179035 | |||||
| 論文ID（NAID） | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 40002771544 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
