米菓の品質とでんぷんのこ化，老化　Ｉ　　うるち米菓製造中における蒸煮ならびに冷却条件と品質

• 庄司 一郎

  郡山女子大学

• 倉沢 文夫

  郡山女子大学

• 安立 清一

  三幸製菓株式会社

書誌事項

タイトル別名

• On the Quality of Rice Cake, and Gelatination and Retrogradation of the Starch (Part 1)
• 粳米菓製造中における蒸煮ならびに冷却条件と晶質について

抄録

The relation between boiling and cooling condition in producing rice cake and the quality of non-glutinous rice cake (Senbei) produced was studied by examining the boiled and cooled doughs dehydrated with ethanol by Brabender amylogram and the volume and hardness of the baked rice cake.<BR>1. As for the relation between boiling conditions (at 110°C and 99°C) and volume and hardness of the baked rice cake, the rice cake boiled at 110°C was softer and more expansive than boiled at 99°C. As for cooling condition, rice cake cooled in water flow showed superior quality, while the rice cake kept in room temperature and in ice-box showed inferior quality.<BR>2. As for the relation between boiling conditions and the amylogram of the dehydrated dough, the dough boiled at 110°C showed high value of a starting viscosity. As for the relation between a cooling conditions and the amylogram of the dehydrated dough, the dough cooled in the water flow showed high value of starting viscosity. The dough of the superior quality showed high value of starting viscosity and the dough of the inferior quality showed low value of starting viscosity.

収録刊行物

• 家政学雑誌

  家政学雑誌 30 (8), 666-671, 1979

  一般社団法人 日本家政学会

詳細情報

• CRID: 1390282681307713536
• NII論文ID: 130003716986
• DOI: 10.11428/jhej1951.30.666
• ISSN: 18847870
• ISSN: 04499069
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可