Effect on Chinese Noodles of Using Sago Starch
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- Kondo Tomoko
- Kyoritsu women's University
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- Hirao Kazuko
- Aikoku Gakuen Junior College
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- Takahashi Setsuko
- Kyoritsu women's University
Bibliographic Information
- Other Title
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- サゴ澱粉の中華麺への利用効果
- サゴ デンプン ノ チュウカメン エ ノ リヨウ コウカ
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Abstract
Sago starch was used as an ingredient of Chinese noodles to expand its application by substituting part of the required wheat flour and for sprinkling flour. Increasing the substituted amount of sago starch in the dough of the noodles made the boiled sago starch dough firmer and more stretchable than with potato starch. It became clear that the amount of solid eluted in the solution when the noodles were boiled was dramatically decreased when sago starch was used. There was no difference in the amount of eluted solid when compared with that for potato starch when sago starch was used as sprinkling flour. A sensory evaluation indicated that Chinese noodles substituting 10% or 20% of wheat flour with sago starch were significantly more favored than the control sample without sago starch.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 46 (2), 93-99, 2013
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282680483121664
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- NII Article ID
- 110009604204
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 024630637
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed