小麦粉の加熱調理に関する研究　ＩＩ　　焼き菓子製品中のデンプンの糊化度

DOI

書誌事項

タイトル別名
  • Studies on cooking wheat flour. Part 2 Sample preparation for measurement of gelatinization.
  • Studies on Cooking Wheat Flour (Part 2)
  • 小麦粉の加熱調理に関する研究 (第2報)

説明

Five samples of cookie and cake which contain in different portions wheat flour, egg, sugar, butter and other ingredients were examined to determine the degree of gelatinization. The samples were prepared by baking, defatting-dehydration and de-proteining.<BR>The results were as follows : <BR>1) In preparation of samples the step of defatting-dehydration showed more significant influence on the degree of gelatinization than the step of de-proteining.<BR>2) The degree of gelatinization of starch from five samples was in the range of 9 to 11% for cookie, at about 56% for pound cake, at about 78% for sponge cake and at about 86% for angel cake.<BR>3) For de-proteining four methods were investigated, i. e., (1) sodium hydroxide, (2) toluenesodium chloride, (3) N, N-dimethyl formamide, and (4) protease were added to defatted samples. Method (1) was superior to three other methods in effectiveness to de-protein and in obtaining steady values of a degree of gelatinization.<BR>4) There was a high correlation (r=0.998) between the degree of gelatinization and the water content of each sample.

収録刊行物

  • 家政学雑誌

    家政学雑誌 37 (10), 865-870, 1986

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206330433024
  • NII論文ID
    130003717249
  • DOI
    10.11428/jhej1951.37.10_865
  • COI
    1:CAS:528:DyaL2sXhtVWjtLk%3D
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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