Effects of Clcium and Magnesium Agents on Physical Properties of Nonglutinous Rice Flour Dough

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  • Moritaka Hatsue
    Department of Living Science, Showa Women's University
  • Ishihara Miki
    Nagano Prefectural College
  • Matsumoto Takashi
    Course of Functional Studies of Basic Necessities for Living, Showa Women's University
  • Iino Hisakazu
    Course of Functional Studies of Basic Necessities for Living, Showa Women's University
  • Kimura Syuichi
    Course of Functional Studies of Basic Necessities for Living, Showa Women's University

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  • うるち粉生地の力学特性に及ぼすカルシウム剤およびマグネシウム剤の影響
  • ウル チマイコ キジ ノ リキガク トクセイ ニ オヨボス カルシウムザイ オヨビ マグネシウムザイ ノ エイキョウ

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The effects of calcium carbonate (CaCO3), calcium hydroxide (Ca(OH)2), magnesium chloride (MgCl2) and magnesium sulfate (MgSO4) on structure of 41.2% nonglutinous rice flour dough were investigated by measuring the heating DSC curves and values of rupture properties and by observing the SEM images. In unheated dough containing Ca(OH)2, the conjunction of starch particles was promoted as compared with those containing CaCO3, MgCl2 and MgSO4 based on the observation by SEM. The water absorption of heated dough decreased by additions of Ca(OH)2 and MgCl2 as compared with rice flour dough alone (p<0.05). Rupture stress and rupture strain of unheated nonglutinous rice flour dough increased by adding 1.0% and 1.5%Ca(OH)2. Rupture stress of heated dough containing MgCl2 and MgSO4 increased and that containing Ca(OH)2 decreased, but that containing CaCO3 did not change. The effects of soak in ionized water on physical properties of heated dough containing Ca(OH)2 was smallest and those containing MgCl2 and MgSO4 were larger.

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