小麦澱粉の調製処理法が澱粉品質に及ぼす影響(第1報) : 市販小麦澱粉の等級別とその流動学的性状並びに化学的性質の差異について

概要

論文の詳細を見る
The authors studied the various factors affecting the quality of wheat starch in the process of manufacturing it.The wheat starch on the market which is made from flour by the nonfermentation method is roughly classified into three grades : superlative (special class), good (first class) and middle (second class).The rheological qualities of these three kinds of wheat starch were examined as follows : -(1) viscosity by the use of viscograph and the BROOKFIELD viscometer, (2) visco-elasticity by the use of curd tension meter, (3) blue value.As a result of these experiments, it was found that the qualities of each wheat starch agreed with the grades of the goods labelled through the commerical tests.
社団法人日本生物工学会の論文
1960-02-15