Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties
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概要
- 論文の詳細を見る
Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal wheat products due to the marked physical property differences of HWF. In this study, we first investigated the manufacturing conditions of Japanese wheat noodles using HWF and then evaluated their physical properties. HWF noodles were prepared by combining HWF with sodium alginate, starch, curdlan, and salt solution, and then soaking in calcium lactate solution before boiling. The addition of sodium alginate increased rupture strength of HWF noodles, and the addition of starch and curdlan significantly improved rupture strength and hardness. However, rupture strength of HWF noodles was markedly lower than that of normal wheat flour noodles. These results suggest that HWF combined with sodium alginate, starch, and curdlan may be suitable for preparing noodles for wheat allergy patients.
- 2009-01-01
著者
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OISHI Yuichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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UDAGAWA Haruhide
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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SHINOZAKI Yuriko
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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MORIYAMA Megumi
Omu milk Products Co., Ltd.
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TANIGUCHI Hironobu
Department of Nutrition, Food Science & Culinary Arts, Toita Women's College
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KOBAYASHI HATTORI
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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TAKITA Toshichika
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Tadokoro Tadahiro
Laboratory Of Nutritional Biochemistry Department Of Applied Biology And Chemistry Faculty Of Applie
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Takita Toshichika
Department Of Nutrition Tokyo University Of Agriculture
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Takita Toshichika
Department Offood And Nutritional Science Graduate School Of Agriculture Tokyo University Of Agricul
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Tadokoro Tadahiro
Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Arai Soichi
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Arai Souichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Oishi Yuichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Oishi Yuichi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Takita Toshichika
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kobayashi Hattori
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Arai Soichi
Food Safety And Reliability Project Kanagawa Acad. Of Sci. And Technol.
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Arai Soichi
Food Safety And Reliability Project Kanagawa Academy Of Science And Technology
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Shinozaki Yuriko
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Taniguchi Hironobu
Department Of Nutrition Food Science & Culinary Arts Toita Women's College
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Moriyama Megumi
Omu Milk Products Co. Ltd.
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Kobayashi Hattori
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Udagawa Haruhide
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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