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- 繆 冶煉
- 筑波大学農林工学系
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- アガド マルシャルD.
- 筑波大学農学研究科
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- 豊島 英親
- 農林水産省食品総合研究所素材利用部
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- 吉崎 繁
- 筑波大学農林工学系
書誌事項
- タイトル別名
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- Processing of Rice by Incubation. (Part 1). Gelatinization Properties of the Milled Rice Flour of Incubated Brown Rice.
- Processing of Rice by Incubation(Part1)
- Gelatinization Properties of the Milled Rice Flour of Incubated Brown Rice
この論文をさがす
抄録
An incubation method was proposed for improving cooking properties of rice and developing health food from brown rice. Effects of incubation of brown rice on the gelatinization of its milled rice flour were investigated both kinetically and morphologically. During incubation in a 30°C seed bed, enzymes existing in brown rice were activated. Amyloplast walls were destroyed, and starch granules were decomposed by enzyme catalytic reactions. Milled rice flour of the incubated brown rice had different viscosity curves in gelatinization tests. The peak viscosity and break down of the milled rice flour changed in two stages, i. e. an increase stage and a decrease stage, according to duration of incubation. Simulation with a first-order reaction model showed that the gelatinization of milled rice flour could be expressed by an Arrhenius equation. Incubation in the 30°C seed bed raised the activation energy of gelatinization from 1.157×105 to 1.492×105J/mol.
収録刊行物
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- 農業機械学会誌
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農業機械学会誌 58 (4), 71-77, 1996
農業食料工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204314179456
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- NII論文ID
- 10019121252
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- NII書誌ID
- AN00200470
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- ISSN
- 18846025
- 02852543
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- NDL書誌ID
- 3995803
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可