Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough

• SHIMOYAMADA Makoto

  United Graduate School of Agricultural Science, Gifu University

• OGAWA Noriko

  Faculty of Home Economics, Gifu Women's University

• TACHI Kazuhiko

  United Graduate School of Agricultural Science, Gifu University

• WATANABE Kenji

  United Graduate School of Agricultural Science, Gifu University Currently Faculty of Agriculture, Tokyo University of Agriculture

• YAMAUCHI Ryo

  United Graduate School of Agricultural Science, Gifu University

• KATO Koji

  United Graduate School of Agricultural Science, Gifu University

抄録

Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starch gel and gluten dough. The dry-heated egg white significantly increased breaking stress and elasticity of the starch gel but had little effect on retrogradation of the gel and distribution of proteins in the gel. On the other hand, the dry-heated egg white had a negligible effect on creep curves and IR spectra of gluten dough. From these data, improvement of Chinese noodles by the dry-heated egg white is believed to be due to interaction between the dry-heated egg white proteins and gelatinized starch molecules rather than gluten proteins. However, the effect of the dry-heated egg white on starch gel was unexpectedly small compared to the effect on the noodles.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 10 (4), 369-373, 2004

  公益社団法人 日本食品科学工学会

キーワード

• dry-heated egg white
• wheat starch
• wheat gluten
• gelatinization

詳細情報

• CRID: 1390001204455146880
• NII論文ID: 130000061582
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.10.369
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可