粳米粉生地の熱特性および力学特性に及ぼす水酸化カルシウムとマグネシウム剤混合添加の影響

概要

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The effects of mixtures of 0.5% calcium hydroxide (Ca(OH)_2) and 0-1.0% magnesium salts (MgCl_2 or MgSO_4) on the thermal and rheological properties of 47.6% non-glutinous rice flour dough were investigated by measuring DSC characteristics, X-ray diffraction patterns, storage moduli and loss moduli of dough samples and by observing SEM images. SEM observation showed many pores in the heated dough containing the mixture of 0.5% Ca(OH)_2 and 1.0% MgCl_2 or 1.0% MgSO_4. An endothermic peak in the dough containing Ca(HO)_2 was shifted to higher temperature by adding 0.25% MgCl_2 or 0.25% MgSO_4. The X-ray diffraction pattern of heated dough containing a mixture of Ca(OH)_2 and MgCl_2 or MgSO_4 was gently cone-shaped. The values for the rupture properties of unheated dough containing Ca(OH)_2 were decreased and rupture stress of the heated dough containing Ca(OH)_2 were increased by adding MgCl_2 or MgSO_4.
2005-01-20