老化米飯の糊化特性

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概要

• 論文の詳細を見る

• The gelatinization properties of cooked nonglutinous rice and glutinous rice stored at 5℃ were determined by measuring the degree of gelatinization and viscosity. The degree of gelatinization of both types of retrograded rice was markedly decreased after 1 day of storage and tended to be related to the starting viscosity. Both types of retrograded rice showed a lower-temperature peak which did not appear in the viscogram of either raw rice sample: for the nonglutinous rice, the higher-temperature peak shown in the viscogram of the raw sample was also shown with the one at lower temperature, while for glutinous rice, only the peak at lower temperature was shown. The viscosity of the peaks increased to a maximum value after 6 days of storage, and then decreased.

• 社団法人日本家政学会の論文
• 1999-02-15

著者

• 日比 喜子

  滋賀県立大学

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• 老化米飯の糊化特性
• 抹茶の起泡性に及ぼすNaCl, CaCl_2, MgCl_2, 脂質の影響

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