側面湾曲なべによる加熱調理の特性--うどん乾麺のゆで加熱調理

概要

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Moisture contents, weighing percentages, boiling losses, physical properties and organoleptic features in boiling dried Japanese noodles by the pot with the curved side "Yamato nabe" were examined. The pot could continuously boil dried Japanese noodles over the gas range with strong caloric force without boiling over. Moisture contents, weighing percentages and boiling losses increased in proportion to the increase of the boiling time. The breaking stress significantly （p＜0.05） differed by the boiling time with weak caloric force and by caloric force at 10 minutes' boil. Both tensile strength and tensile energy significantly （p＜0.05） differed between 10 and 12 minutes' boil. As the result of sensory tests, hardness also significantly （p＜0.05） differed by the boiling time. On the contrary, viscosity and elasticity showed no remarkable difference by either caloric force nor the boiling time.
長野県短期大学の論文
2000-12-00