ソバ切りの物性に及ぼすルチン含量とグルテン添加量の影響

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Other Title
  • ソバギリ ノ ブッセイ ニ オヨボス ルチン ガンリョウ ト グルテン テンカリョウ ノ エイキョウ
  • Effects of rutin and wheat gluten contents on the rheological properties of buckwheat noodles

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Abstract

The interaction between rutin and wheat gluten was studied to prevent the loss of functionality and improve the preparation of buckwheat noodles. Different noodle samples containing gluten were prepared by using common, common-tartary blended, and tartary buckwheat flour. The respective rutin contents of these flour types were 23, 180, and 1,500mg/100g. The rupture characteristics and structure of each of these samples were analyzed by a rheometer and scanning electron microscope. The blended buckwheat noodles formed a progressively improved structure as the added amount of gluten was increased, and showed similar rupture characteristics to the common buckwheat noodles. In contrast, the structure of the tartary buckwheat noodles was rough-grained, soft and brittle, even when gluten was added. A decrease in the rutin loss during boiling was confirmed with 10-20wt% added gluten to the blended and tartary buckwheat noodles by reverse phase liquid chromatography. These results suggest that resilient buckwheat noodles with high functionality can be prepared by adding 10-20wt% gluten to buckwheat flour containing 180mg/100g of rutin

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Details

  • CRID
    1520572357870672896
  • NII Article ID
    110006967719
    10030332977
  • NII Book ID
    AN10471022
  • ISSN
    13411535
  • NDL BIB ID
    9694841
  • Web Site
    http://dl.ndl.go.jp/info:ndljp/pid/10815438
  • Text Lang
    ja
  • NDL Source Classification
    • ZE16(社会・労働--家事・家政--学術誌)
  • Data Source
    • NDL
    • NDL-Digital
    • CiNii Articles
    • KAKEN

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