乳化剤が麺の物性に及ぼす影響

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概要

• 論文の詳細を見る

• The effects of various emulsifiers on noodles were examined. The noodle were prepared by using hard or soft wheat flours, emulsifiers such as glycerol fatty acid ester (monoglyceride), calcium stearoyl lactylate, soybean phospholipid and sugar ester with or without salad oil. Examination on the physical properties were undertaken with the use of a rheometer. The addition of emulsifiers resulted in increase in the hardness of both raw and boiled noodles. This effect was more remarkable in the noodles containing the oil. It also increase the maximum viscosity in the amylograph and the stability in the farinograph. The turbidity of the water in which the noodle boiled was lowered. The addition of the emulsifiers caused the retardation of the staling in the noodles.These effect lead to the improvement of the noodle palatability.

• 社団法人日本家政学会の論文
• 1991-01-15

著者

• 地田 美香

  実践女子大学家政学部

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• 乳化剤が麺の物性に及ぼす影響

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