Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors.
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- Wada Yoshiko
- Toita Women's Junior College
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- Ogawa Keiko
- Toita Women's Junior College
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- Higo Atsuko
- Faculty of Human and Environmental Studies, Kanto Gakuin University
Bibliographic Information
- Other Title
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- 吸湿による市販菓子類の破断特性値の変化とその要因
- キュウシツ ニ ヨル シハン カシルイ ノ ハダントクセイチ ノ ヘンカ ト ソノ ヨウイン
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Abstract
The effects of absorbed moisture on textural properties were studied with twenty-seven kinds of commercial confections made from different starch ingredients (i.e., wheat, corn, potato and rice) and natural fried chips made of potato, fruits and vegetables.<BR>(1) On moisture absorption at R.H. 43-97%, the initial elastic modulus of all the test samples decreased with increasing absorbed moisture.<BR>(2) Changes in the maximum breaking force and breaking energy began to occur at R.H. 43-56%, and these characteristic breaking properties could be observed within R.H. 68-88%; some samples became softer and a lot of the other samples became harder at approximately 9-16g of water/100g of dry matter.<BR>(3) A high positive correlation between the breaking properties of samples under high moisture surroundings and their gelatinization characteristics was obtained.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 49 (12), 771-781, 2002
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681384347136
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- NII Article ID
- 10010199207
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD3sXmtFSiug%3D%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL BIB ID
- 6405239
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed