吸湿による市販菓子類の破断特性値の変化とその要因

• 和田 淑子

  戸板女子短期大学

• 小川 慶子

  戸板女子短期大学

• 肥後 温子

  関東学院大学人間環境学部

書誌事項

タイトル別名

• Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors.
• キュウシツ ニ ヨル シハン カシルイ ノ ハダントクセイチ ノ ヘンカ ト ソノ ヨウイン

抄録

The effects of absorbed moisture on textural properties were studied with twenty-seven kinds of commercial confections made from different starch ingredients (i.e., wheat, corn, potato and rice) and natural fried chips made of potato, fruits and vegetables.<BR>(1) On moisture absorption at R.H. 43-97%, the initial elastic modulus of all the test samples decreased with increasing absorbed moisture.<BR>(2) Changes in the maximum breaking force and breaking energy began to occur at R.H. 43-56%, and these characteristic breaking properties could be observed within R.H. 68-88%; some samples became softer and a lot of the other samples became harder at approximately 9-16g of water/100g of dry matter.<BR>(3) A high positive correlation between the breaking properties of samples under high moisture surroundings and their gelatinization characteristics was obtained.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 49 (12), 771-781, 2002

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681384347136
• NII論文ID: 10010199207
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.49.771
• COI: 1:CAS:528:DC%2BD3sXmtFSiug%3D%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 6405239
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6405239
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可