炊飯に伴う米の外観,テクスチャ-,香味の変化について-1-色,テクスチャ-,澱粉のα化度

概要

論文の詳細を見る
Experiments were carried out to investigate the changes of surface color, texture, and gelatinization degree of starch of the rice which was heated in oil bath of 150±1℃ for 40 min, and then the rice was divided into upper, middle and lower parts. The results were as follows: the water content of the cooked rice continued to change rapidly for 10-20 min. Although the water content of the lower part decreased, the contents of the middle and upper parts increased, because the water moved upward. The hardness of cooked rice increased in the upper, middle and lower part in order. The adhesiveness of the lower part indicated the lowest value. That of Koshihikari showed the higher value than Reimei. The hardness and adhesiveness of the cooked rice had relation with its water content. Sensory tests suggested that the rice was the most desirable which had been cooked for 20-30 min, and that Koshihikari was preferred to Reimei. Experiments with models which mixed paste-like substances (soluble atarch solution, dextrin solution and Oneba respectively) with glass beads were made. The size of the glass bead was the same as that of the rice grain. The higher the concentration of paste-like substancesbwas, the more the hardness and adhesiveness of t he cooked rice increased. Adhesiveness was recognized only in both the soluble starch and Oneba of Koshihikari. The Oneba consisted of more than 90% of carbohydrate and 4% of protein as anhydrous materials. The adhesiveness of Oneba played an important role in the texture of cooked rice as a mass.
日本家政学会の論文

炊飯に伴う米の外観,テクスチャ-,香味の変化について-1-色,テクスチャ-,澱粉のα化度

スポンサーリンク

概要

著者

関連論文

スポンサーリンク