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- 庄司 一郎
- 郡山女子大学家政学部
書誌事項
- タイトル別名
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- Palatability Evaluation of Cooked Rice and Rheology of Rice
- コメ ノ ショクミ ト レオロジー
この論文をさがす
抄録
The high correlation was observed between the swelling power of rice flour at 80°C and the viscosity at 85°C in amylographic characteristics or the soluble solids at 70°C in cooking qualities. On the other hand, it was recognized that amylose and nitrogen contents of rice restrained the viscosity at 85°C in amylographic characteristics, the soluble solids from rice grain and the swelling of rice flour, and also recognized that amylase of rice let the gelatinization temperature fall and promoted the viscosity at 85°C in amylographic characteristics and the soluble solids from rice grain.In addition, it was suggested that the viscosity at 85°C in amylograpic characteristics and the soluble solids at 70°C in cooking qualities which were related to the rice palatability were influenced by amylose, nitrogen and amylase activity of rice.
収録刊行物
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- Journal of Japanese Society of Biorheology
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Journal of Japanese Society of Biorheology 20 (1), 3-16, 2006
JAPANESE SOCIETY OF BIORHEOLOGY
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詳細情報 詳細情報について
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- CRID
- 1390282680398857728
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- NII論文ID
- 130001932886
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- NII書誌ID
- AN10042423
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- NDL書誌ID
- 7952307
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- ISSN
- 09134778
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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
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- 抄録ライセンスフラグ
- 使用不可