牛乳およびその分別成分を添加した米粉ゾルのレオロジー的特性

概要

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A study was made on the effect of adding milk on the rheological properties of rice flour sols. The nonglutinous rice flour sol attained maximum viscosity with high thixotropy at 90℃, while the glutinous rice flour sol showed similar properties at 80℃. The presence of milk played a role in increasing the viscosity of either rice flour sol, while the viscosity of nonglutinous rice flour sol was reduced by the addition of casein, whey protein, or butter. In the presence of calcium chloride, however, the addition of casein was effective for creating a highly viscous state in the nonglutinous rice flour sol, as casein seemed to coagulate with calcium ion in the aqueous phase. The glutinous rice flour sol was only slightly affected. The granules of both rice flour samples were resistant to swelling and gelatinization after the addition of milk and milk components, and the degree of hydrolysis by enzymes was also reduced. When either mixed sol was heated, the whey protein in the sol took on a high molecular weight.
1997-06-15