Basical Studies for Gloss
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- Ohtani Kimiko
- Kyoto Prefectural University
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- Honda Hatumi
- Kyoto Prefectural University
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- Minamide Takahisa
- Kyoto Prefectural University
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- Kataoka Ayumi
- Osaka Jyoshi-Gakuen Junior College
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- Aiba Terumi
- Koka Women's Junior College
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- Mitsuda Kayo
- Takara Syuzo Co. Ltd.
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- Matsuda Hideki
- Takara Syuzo Co. Ltd.
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- Morita Hideo
- Takara Syuzo Co. Ltd.
Bibliographic Information
- Other Title
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- つやに関する基礎研究
- つやに関する基礎研究--糖溶液塗布面の加熱によるつや
- ツヤ ニ カンスル キソ ケンキュウ トウ ヨウエキ トフメン ノ カネツ ニ ヨル ツヤ
- Gloss of Sugar Coated Surfaces after Heating
- 糖溶液塗布面の加熱によるつや
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Abstract
The effect of sugar structure on the gloss produced by heating was examined by using a new evaluation model that requires only a small amount of the sample. Ground glass discs (1.5cm2)coated with 30 μl of 1% of various kinds of sugar solution were heated at 180±5°C. After cooling, the gloss of the sugar coating was measured by using a VG-2000 gloss meter (Nippon Denshoku Co. Ltd. ) at alight incidence angle of 60°. After testing the usefulness of this model, the effects of various sugars having different configuration and polymerization on the gloss produced by heating were examined. Among the monosaccharides tested, the gloss level of the glucose coating was the highest. Among the α-linked glucobios esugars, the gloss was highest in order of1→6>1→4>1v3>1→2>1→1. The gloss level of the coatingsby α-linked oligosaccharides was higher than those by β-linked oligosaccharides. The effects of the polymerization of glucose and the amino-carbonyl reaction were also examined.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 33 (4), 441-450, 2000
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001204741093120
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- NII Article ID
- 110001172276
- 130004400896
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 5563731
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed