久寿餅原料である発酵小麦デンプンの性状

DOI Web Site 参考文献5件

書誌事項

タイトル別名
  • Properties of Fermented Wheat Starch for Kuzu-mochi

抄録

<p>　Fermented wheat starch (FWS) is produced from starch as a byproduct of gluten manufacture. FWS is used in the traditional Japanese sweet, kuzu-mochi, which originates from the Edo period. The elastic but non-sticky texture of kuzu-mochi is attributable to the properties of FWS. To elucidate the characteristic properties of FWS, the comparison morphology, and physicochemical and pasting properties of starch with/without fermentation treatment were examined. Fermentation of wheat starch (WS) led to a decrease in the abundance of small starch granules, as small starch granules formed large aggregates. The degrees of damaged starch and amylose content in FWS were lower than those in unfermented WS. The λmax of the iodine absorption spectrum of FWS was blue-shifted relative to that of WS. The maximum and final viscosities of FWS, and its consistency in the rapid visco analyzer viscogram were lower than those of WS. These results revealed that fermentation endows starch with low viscosity and the ability to retard retrogradation.</p>

収録刊行物

参考文献 (5)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ