Physical Properties and Cooking Methods of Rice Flour for Making Traditional Japanese Sweets
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- Takahashi Setsuko
- Kyoritsu Women's University
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- Kondo Tomoko
- Kyoritsu Women's University
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- Hirao Kazuko
- Aikoku Gakuen Junior College
Bibliographic Information
- Other Title
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- 和菓子用米粉の物性と調理法に関する研究
- ワガシ ヨウマイフン ノ ブッセイ ト チョウリホウ ニ カンスル ケンキュウ
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Abstract
The characteristics of seven types of raw and gelatinized rice flour used in making traditional Japanese sweets, and the effects on the physical properties of nerikiri and uiro caused by different cooking methods were investigated. The physical properties of shiratama- flour and mochi- flour were similar, as were those of joshin- flour and joyo- flour. The temperature that showed the maximum viscosity for shiratama- flour was 75°C, this being lower than that for joshin-flour and most easily gelatinized at that temperature. The physical properties of jonan- flour were similar to those of shiratama- flour and mochi - flour, while kanbai- flour had a lower viscosity and less starchiness. Sweetened an added to gyuhi resulted in, the hardness, cohesiveness, fabrication characteristics and sustainability of nerikiri being dramatically increased. When uiro was mixed at a high temperature, and kuzu starch was used, the rupture properties and rupture energy of uiro both had high values, and a chewy dough resulted.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 46 (2), 100-106, 2013
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001205506420480
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- NII Article ID
- 110009604205
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 024630708
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed