数量化Ｉ類による小麦のめん適性の判定とその予測
書誌事項
- タイトル別名
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- Prediction of Noodle Eating Quality by Quantification-I Analysis.
抄録
Suitability of Quantification-I analysis was examined to predict noodle eating quality from physicochemical factors of 60% extraction flour from Japanese domestic wheat and to evaluate quantitative effect of the factors on the extent of noodle eating quality.<BR>1. The following physicochemical properties among major items were obtained as dominant factors which improve or deteriorate the noodle eating quality<BR>(1) Preferable factors: color grader value, below O.99; protein content, above 8.3%; variety rank, I; Breakdown, below 209; amylose content, below 24.9%.<BR>When these requirements are met coincidentally in a sample, its noodle eating quality score by sensory test is expected to be improved by 9 points.<BR>(2) Uedesirable factors: color grader value, above 1.80; amylose content, above 26.5%; variety rank, III & IV; protein content, below 7.0%.<BR>2. A high correlation was observed between the observed and the predicted values from the calculation by Quantification-I with color grader value, amylose and protein contents, breakdown and variety rank: r=0.797***, SEC=1.485 (n=41). The result confirmed that Quantification-I analysis is suitable for predicting the noodle eating quality from the physicochemical factors of wheat flour.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 39 (4), 302-308, 1992
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206404684800
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- NII論文ID
- 130003788980
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可