牛乳およびその分別成分を添加した米粉ゲルのレオロジー的特性

概要

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Results were obtained from a series of studies on the rheological properties of rice flour gels added with milk, in comparison with rice flour gels added with water. The addition of milk to nonglutinous rice flour gels heated to 90℃ produced high values for hardness, adhesiveness, chewiness, apparent rupture stress, apparent modulus of rupture, and rupture energy, and the gels also became fragile and breakable. Such properties of nonglutinous rice flour gels added with milk resembled the properties of the Japanese confectionery "uirou." Because casein, calcium and butter contained in milk affected the properties. The presence of milk also caused a reduction in the amount of free water in the gels and the degree of hydrolysis by enzymes. However, the degree of hydrolysis by enzymes was increased by heating nonglutinous rice flour gel at 90℃ for 30 min.
1997-09-15