Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
スポンサーリンク
概要
- 論文の詳細を見る
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starch gel and gluten dough. The dry-heated egg white significantly increased breaking stress and elasticity of the starch gel but had little effect on retrogradation of the gel and distribution of proteins in the gel. On the other hand, the dry-heated egg white had a negligible effect on creep curves and IR spectra of gluten dough. From these data, improvement of Chinese noodles by the dry-heated egg white is believed to be due to interaction between the dry-heated egg white proteins and gelatinized starch molecules rather than gluten proteins. However, the effect of the dry-heated egg white on starch gel was unexpectedly small compared to the effect on the noodles.
- 社団法人 日本食品科学工学会の論文
- 2004-11-01
著者
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Yamauchi R
Gifu Univ. Gifu Jpn
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Yamauchi R
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Yamauchi Ryo
Department Of Molecular Chemistry And Engineering Faculty Of Engineering Tohoku University
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Yamauchi Ryo
The United Graduate School Of Agricultural Science Gifu University
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SHIMOYAMADA Makoto
School of Food, Agricultural and Environmental Sciences, Miyagi University
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Watanabe K
Faculty Of Pharmaceutical Science School Of Medicine Fukuoka University
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OGAWA Noriko
Faculty of Home Economics, Gifu Women's University
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Ogawa Noriko
Faculty Of Home Economics Gifu Women's University
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Yamauchi Ryo
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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SHIMOYAMADA Makoto
United Graduate School of Agricultural Science, Gifu University
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TACHI Kazuhiko
United Graduate School of Agricultural Science, Gifu University
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WATANABE Kenji
United Graduate School of Agricultural Science, Gifu University
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YAMAUCHI Ryo
United Graduate School of Agricultural Science, Gifu University
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KATO Koji
United Graduate School of Agricultural Science, Gifu University
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Watanabe Katsunori
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Watanabe K
Tokyo Institute Of Technology Faculty Of Bioscience And Biotechnology Department Of Biological Scien
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Kato K
United Graduate School Of Agricultural Science Gifu University
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Watanabe K
Department Of Agriculture Tokyo University Of Agriculture
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Tachi Kazuhiko
United Graduate School Of Agricultural Science Gifu University
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Watanabe K
Research Institute For Food Science Kyoto University:(present Address)department Of Agricultural Che
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Watanabe K
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Watanabe K
Marine Biotechnol. Inst. Iwate Jpn
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Watanabe K
Department Of Chemistry And Life Science College Of Bioresource Sciences Nihon University
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Shimoyamada M
Laboratory Of Food Processing School Of Food Agricultural And Environmental Sciences Miyagi Universi
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Shimoyamada Makoto
School Of Food Agricultural And Environmental Sciences Miyagi University
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Watanabe Keiichi
The Graduate School Of Science And Technology Kobe University
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