Properties of Fermented Wheat Starch for Kuzu-mochi

DOI Web Site 5 References
  • NOGUCHI Haruko
    Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture
  • MARUYAMA Keisuke
    Department of Agricultural chemistry, Graduate school of agriculture Tokyo University of Agriculture
  • MOTOHASHI Keiichi
    Electron Microscope Center, Faculty of Regional Environment Science Tokyo University of Agriculture
  • YAGUCHI Yukio
    Electron Microscope Center, Faculty of Regional Environment Science Tokyo University of Agriculture
  • IRISAWA Tomohiro
    Department of Animal Science, Faculty of Agriculture Tokyo University of Agriculture
  • TSUJII Yoshimasa
    Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture
  • SATOU Hiroaki
    Department of Food and Cosmetic Science, Faculty of Bioindustry Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 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

  • Food Preservation Science

    Food Preservation Science 42 (5), 197-202, 2016

    Japan Association of Food Preservation Scientists

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