書誌事項
- タイトル別名
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- Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors.
- 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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説明
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.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 49 (12), 771-781, 2002
公益社団法人 日本食品科学工学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282681384347136
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- NII論文ID
- 10010199207
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- NII書誌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書誌ID
- 6405239
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可