Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste

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概要

• 論文の詳細を見る

• Millers in Japan are aware that the apparent viscosity of heat-treated wheat flour paste is higher than that of untreated flour. Factors affecting flour paste viscosity must be known to obtain replicable viscosity data. Heat treatment was most effective at 110°C for 15 min using an autoclave. The apparent flour paste viscosity under specific conditions decreased as measurement time increased.

• 社団法人　日本食品科学工学会の論文
• 2002-05-01

著者

• TAKATA Kanenori

  Bread Wheat Research Team, National Agricultural Research Center for the Western Region

• YAMAUCHI Hiroaki

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• Yada H

  National Agriculture Res. Center For Hokkaido Region

• IRIKI Norio

  Department of Low-Temperature Science, National Agricultural Research Center for Hokkaido Region(NAR

• ICHINOSE Yasunori

  National Institute of Crop Science

• Iriki Norio

  Department Of Low-temperature Sciences National Agricultural Research Center For The Hokkaido Region

• Nishio Zenta

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Nishio Zenta

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Takata Kanenori

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Yamauchi H

  Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region

• Yamauchi Hiroaki

  Department Of Food Science And Technology Faculty Of Agriculture

• Ichinose Y

  National Inst. Crop Sci. Ibaraki Jpn

• Takata Kanenori

  Bread Wheat Research Team National Agricultural Research Center For The Western Region

• Takata Kanenori

  National Agriculture Research Center For Western Region

• Nishio Zenta

  National Agricultural Research Center for Hokkaido Region, Memuro Research Station

• NISHIO Zenta

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

• TAKATA Kanenori

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

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