Gloss by Various Kinds of Modified Starches

• Ohtani Kimiko

  Kyoto Prefectural University

• Takiguchi Etsuko

  Kyoto Prefectural University

• Kataoka Ayumi

  Osaka Jyoshi-Gakuen Junior College

• Aiba Terumi

  Kyoto Koka Women's University

• Ikawa Yoshiko

  Hiroshima University

• Matsuda Hideki

  Takara Shuzo Co. Ltd.

• Ishida Takehiro

  Takara Shuzo Co. Ltd.

• Nakakuki Teruo

  Nihon Syokuhin Kako Co. Ltd.

Bibliographic Information

Other Title

• 化工でんぷんによる光沢発現
• カコウ デンプン ニ ヨル コウタク ハツゲン

Abstract

Gloss expressed by various kinds of modified starch was investigated in both model systems of baking and wetting and in actual foods. Mildly cross-linked starches seemed to be suitable for foods with a high content of water, and oxidized starches or dextrins for baking those foods with a relatively low water content. Amylose released in the process of gelatinization seemed to play an important role in the gloss expression.

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 37 (2), 159-169, 2004

  The Japan Society of Cookery Science

Keywords

• gloss
• modified starch
• cross-linked starch

Details

• CRID: 1390001204740344192
• NII Article ID: 110001167076
• NII Article ID: 130004401114
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience1995.37.2_159
• NDL BIB ID: 7016092
• ISSN: 13411535
• Web Site: http://id.ndl.go.jp/bib/7016092
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7016092
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10814710
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
  • Crossref
• Abstract License Flag: Disallowed