書誌事項
- タイトル別名
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- Viscoelastic Properties of Noodles Made from Wheat Cultivars with Low Amylose Contents.
- テイアミロース コムギ ヨリ セイゾウ シタ ユ デ メン ノ ネンダンセイ
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Viscoelastic properties of cooked Japanese noodles made from wheat cultivars with low amylose contents (low-amylose type) were compared with those of noodles made from cultivars with normal amylose contents (conventional type). The noodles of low-amylose types showed lower storage modulus and loss modulus, and higher loss tangent than those of conventional types. Loss tangent was most strongly associated with amylose/amylopectin ratio among these three parameters. Dynamic viscoelasticity changes according to boiling time were compared between cv. Norin 61, a conventional type, and cv. Chikugoizumi, a low-amylose type. The noodles of Chikugoizumi boiled for 8min showed lower dynamic modulus than those of Norin 61 boiled for 20min, a standard boiling time. The water content of noodles was 65% for Chikugoizumi after 8-min boiling and 73% for Norin 61 after 20-min. The noodles boiled for such a short period seemed to be unsuitable for eating due to insufficient hydration of total starch. The results suggest that various parameters including dynamic viscoelasticity and water content should be considered to determine the suitable condition for quality evaluation of noodles of low-amylose type wheat.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 47 (11), 815-821, 2000
公益社団法人 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
- 1390001206410236160
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- NII論文ID
- 10007576720
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 5566503
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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
- NDL
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