書誌事項
- タイトル別名
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- Production of high value added starchy food by pre-dehydration
- ヨビ カンソウ ニ ヨル デンプン ガンユウ ショクヒン ノ コウフカ カチカ
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抄録
Effects of dehydration treatment on the water content of cookie dough, the melting temperature (T_m) of the crystalline amylopectin in the dough, and the non-hydrolyzed starch content of cookie baked at various temperatures were investigated. The water content of cookie dough was decreased and the T_m of the crystalline amylopectin was increased by the dehydration treatment. The non-hydrolyzed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. Although the pre-dehydrated cookie showed greater browning than the non-dehydrated cookie, the browning was reduced by the decreased baking temperature.
収録刊行物
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- 低温生物工学会誌
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低温生物工学会誌 59 (1), 71-74, 2013
低温生物工学会
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詳細情報 詳細情報について
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- CRID
- 1390282680063356672
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- NII論文ID
- 110009612771
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- NII書誌ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL書誌ID
- 024712232
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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
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可