小麦粉加工品に及ぼすホエータンパク質の影響
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概要
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When udon(Japanese noodles) was prepared from flour containing whey protein,the hardness,tensile and strength of the boiled noodles increased. The bread made from flour containing whey protein was harder and more elastic when chewed. Manju made from flour containing whey protein had higher elasticity and viscosity as compared to manju made from flour without whey protein. In the whey protein added group, the surface of manju remained glossy,without undergoing cracking,and had a better appearance,thus elevating the value of manju as merchandise.Cookie containing whey protein was higher hardness and resists the teeth more comfortably and crispy when chewd.In the organoleptic test,all food products manufactured from wheat flour containing whey protein were appraised better than those free of whey protein.
- 2010-03-30