Properties of Fermented Wheat Starch for Kuzu-mochi
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- NOGUCHI Haruko
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture
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- MARUYAMA Keisuke
- Department of Agricultural chemistry, Graduate school of agriculture Tokyo University of Agriculture
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- MOTOHASHI Keiichi
- Electron Microscope Center, Faculty of Regional Environment Science Tokyo University of Agriculture
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- YAGUCHI Yukio
- Electron Microscope Center, Faculty of Regional Environment Science Tokyo University of Agriculture
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- IRISAWA Tomohiro
- Department of Animal Science, Faculty of Agriculture Tokyo University of Agriculture
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- TSUJII Yoshimasa
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture
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- SATOU Hiroaki
- Department of Food and Cosmetic Science, Faculty of Bioindustry Tokyo University of Agriculture
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- TAKANO Katsumi
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- 久寿餅原料である発酵小麦デンプンの性状
Abstract
<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>
Journal
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- Food Preservation Science
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Food Preservation Science 42 (5), 197-202, 2016
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390012545661300096
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- ISSN
- 21861277
- 13441213
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
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- Abstract License Flag
- Disallowed