書誌事項
- タイトル別名
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- Effect of Maturation on Microstructure and Rheological Properties of Chinese Noodles
- チュウカメン ノ ビサイ コウゾウ ト レオロジー トクセイ エ ノ ジュクセ
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抄録
Though maturation is one of the most influential steps to quality in processing of noodles, no established mechanism of maturation has ever been reported. In this repect, the microstructural and rheological changes of maturated chinese noodles were studied by using scanning electron microscopy and the Do-Corder, respectively. Two different methods for maturation, viz., maturation at the step of sheets and the one at the step of strips were compared. Maturation always promoted producing inner vacuoles in the structure of cooked noodles, but the size of them produced in the cooked noodles after maturation at the step of sheets were larger than those produced after the one at the step of strips. The Do-Corder curve of maturated noodles showed two peaks (at 75 and 85°C) and was similar to the curve for an oxidiaed dough.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 31 (1), 10-13, 1984
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383235840
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- NII論文ID
- 130003967226
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 2973815
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- ISSN
- 00290394
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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
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- 抄録ライセンスフラグ
- 使用不可