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- Shoji Ichiro
- Koriyama Women's University
Bibliographic Information
- Other Title
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- 米の食味とレオロジー
- コメ ノ ショクミ ト レオロジー
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Abstract
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.
Journal
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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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Details 詳細情報について
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- CRID
- 1390282680398857728
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- NII Article ID
- 130001932886
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- NII Book ID
- AN10042423
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- NDL BIB ID
- 7952307
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- ISSN
- 09134778
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed