Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery

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概要

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• The relationship between hardening phenomena during the moisture sorption processes and the water contents on baked wheat flour products was investigated for products with various ingredients and different baking methods ; conventional heating, and microwave combination heating. Higher values in maximum force (<I>F<SUB>max</SUB></I>) and total energy (<I>E<SUB>t</SUB></I>) were observed for higher levels of gelatinization products made from dough with higher water contents and in the case of baking with microwave combination heating. For more highly gelatinized starches with larger monolayer (<I>W<SUB>m</SUB></I>) and multilayer water contents (<I>MC</I>), marked hardening occurred at over <I>R.H. </I>56 % and the hardening region expanded with humidity. In particular, <I>MC </I>at desorption was more closely related to hardening phenomena than <I>MC </I>at adsorption. The increase in anti-plasticization and the hardening region expansion of baked starch products during moisture sorption may be caused by the gelatinized starch gel forming with a high <I>MC</I>, which enhances microwave heating.

著者

• 和田 淑子

  元関東学院大学人間環境学部

• 肥後 温子

  文教大学健康栄着学部

• 佐藤 之紀

  県立広島大学生命環境学部

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