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Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake
http://hdl.handle.net/10191/17597
http://hdl.handle.net/10191/17597c2144fad-0e6e-4185-a5d4-e3996ecdfa18
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ZM_4(2)_121-124.pdf (474.4 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2012-04-04 | |||||
| タイトル | ||||||
| タイトル | Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | non-glutinous rice cracker | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | breakage of dried rice cake | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | α-amylase | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | degradation of starch | |||||
| 資源タイプ | ||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||
| タイプ | journal article | |||||
| 著者 |
Yoshii, Youichi
× Yoshii, Youichi× Arisaka, Masami× Joh, Toshio× Hayakawa, Toshiro |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This study was conducted to determine the reason why dried rice cakes for non-glutinous rice crackers (Senbei) often break in the production process. Breakage after drying at 40°C for 12 h was found to be due to milling and storage conditions of the rice flour. Gel permeation chromatography revealed that the molecular weight of starch decreased as the extent of breakage increased. Damage to rice flour starch differed according to the milling methods. When press roller milled rice flour was stored at 5-25°C, the activity of α-amylase increased as the temperature became higher. The total water-soluble carbohydrate content of dried rice cake may be a good criterion to judge the extent of breakage. Reduction of the molecular sizes of starch, due to milling and action of α-amylase, is considered to cause the breakage of dried rice cake. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food Science and Technology International, Tokyo 巻 4, 号 2, p. 121-124, 発行日 1998-05 |
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| 出版者 | ||||||
| 出版者 | 日本食品科学工学会 | |||||
| 言語 | ja | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1341-7592 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11267620 | |||||
| DOI | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | http://doi.org/10.3136/fsti9596t9798.4.121 | |||||
| 権利 | ||||||
| 権利情報 | 社団法人日本食品科学工学会 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 著者版フラグ | ||||||
| 値 | publisher | |||||
