Endogenous Factors Responsible for the Textural Characteristics of Buckwheat Products
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概要
- 論文の詳細を見る
Endogenous factors responsible for the textural character-istics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopectin contents of buckwheat. A texturometric analysis showed that the springiness of heated-dough made from buckwheat flour was positively correlated to its starch content and amylopectin content, and the springiness and chewi-ness was negatively correlated to the protein content. Experiments adding isolated buckwheat protein or starch to buckwheat dough confirmed the above-mentioned correlation between texture and components. This study suggests that both the protein and starch present in buckwheat flour may be important factors responsible for the textural characteristics of buckwheat products.
- 財団法人 学会誌刊行センターの論文
著者
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Yasumoto Kyoden
Research Institute for Food Science, Kyoto University
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Yasumoto Kyoden
Research Institute For Food Science Kyoto University
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Kreft Ivan
Univ. Ljubljana Ljubljana Svn
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IKEDA Kiyokazu
Faculty of Nutrition, Kobe Gakuin University
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KISHIDA Masayo
Faculty of Nutrition, Kobe Gakuin University
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KREFT Ivan
Agronomy Department, Biotechnical Faculty
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