中華麺のレオロジー的性質に及ぼすオレイン酸添加の影響

概要

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Eight varieties of salted noodles were prepared with different combination of the following three factors: flour protein level (9 and 11%), sodium carbonate (none and 0.7%) and oleic acid (none and 0.5%). The effect of oleic acid on the texture and tensile properties of the cooked noodles was studied. The combined use of sodium carbonate and oleic acid induced marked effects such as increases in the hardness (firmness), Young's modulus, tensile strength and maximum elongation of cooked noodles, but a decrease in their cohesiveness. Oleic acid inhibited the solubility and swelling of flour or wheat starch when heated in salted water, whereas sodium carbonate increased these parameters. Wet gluten from dough samples containing oleic acid, sodium carbonate or both additives was brittle and granular. The effects of oleic acid were greater in the presence of sodium carbonate than in its absence. It is suggested that, in the Chinese noodles, oleic acid may form many complexes with the amyloses in starch owing to an increase in ionization caused by alkalis. This may also change the gluten structure by ionic interaction, thus affecting the rheological properties of cooked noodles to a great extent.
社団法人日本家政学会の論文
1997-05-15