<論文>モロヘイヤの有効利用に関する研究
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概要
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This is a study of 3 things : firstly, the effect of the addition of'Dehydrated Jew's Mallows' (D.J.M) on the texture, flavour and color of 6 marketed foods and tea;secondly, its effect on the texture, flavour and color of self-created food;and thirdly, the optimum amount of D.J.M. needed to imporove the texture, flavour or color of the foods. The results are as follows. (1) Of the 6 marketed food stuffs checked, the addition of D.J.M, especially improved the characteristics of noodles, sponge rolls and cookies. Noodles had the most marked change and the best results of all food stuffs. The addition of D.J.M. to Egos improved the distinct taste and lasting flavour for the better. (2) The effect of the addotion of D.J.M. to jelly varied according to the amount added. Increasing the amount makes the jelly texture softer. At 0.5%, which seems the best, the taste is less bitter and the jelly has a firm texture. (3) To improve the overall characteristics of Carrot-type cakes the addition of D.J.M, at 2.1% gave the best results. (4) The addition of D.J.M. to Madeleine type cakes made them so much more stable and less prone to falling apart, than cakes made in the usual madeleine method, and therefore a cake which is easier to eat. (5) If D.J.M. is added to foodstuffs which have a very sweet taste, or oily taste or strong egg flavour, the taste is improved in all cases. (6) The addition of D.J.M. to bean-jam buns increases the dough's viscosity, making it difficult to handle and from the bun. However after steaming, the shape and flavour were good with the added advantage of having the green color and balanced bitter-sweet taste similar to a Green Tea Bun. Also, the dough, became smoother and had greater propensity to rise.
- 聖霊女子短期大学の論文
- 1996-03-31
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