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米飯のテクスチャ-に及ぼす食塩添加の影響
http://hdl.handle.net/10295/00003219
http://hdl.handle.net/10295/00003219031b16f7-6442-48ee-b228-29319ae85c33
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
naganuma7 (2.5 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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| 公開日 | 2017-03-31 | |||||||||
| タイトル | ||||||||||
| タイトル | 米飯のテクスチャ-に及ぼす食塩添加の影響 | |||||||||
| その他のタイトル | ||||||||||
| その他のタイトル | Effects of Salt on the Texture of Cooked Rices | |||||||||
| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 作成者 |
長沼, 誠子
× 長沼, 誠子
× NAGANUMA, Seiko
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| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | The changes in physical properties, gelatinization ratio and dietary fiber content of rices cooked in NaCl solution (0%, 0.5%, 1.0%) were investigated to study the effects of salt on the texture of coked rices. The texture of cooked rices was affected by N aCI in cooking water , the hardness of rice grains cooked in Na Cl solution decreased significantly. The degree of gelatinization of starch in rices increased by cooking in Na Cl solution, whereas rice starch prepared from rice flour could not be gelatinized fully in N aCI solution. By adding NaCI the amount of neutral detergent fiber in cooked rices reduced slightly, but there was little change in pectic substance. It seemed that the degradation of dietary fiber and the gelatinization of starch in cooked rices affected the texture of them. |
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| 出版タイプ | ||||||||||
| 出版タイプ | VoR | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
| 書誌情報 |
秋田大学教育学部研究紀要 自然科学 en : Memoirs of the College of Education, Akita University Natural sciences 号 43, p. p127-137, 発行日 1992-02-28 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 03651649 | |||||||||
| NCID | ||||||||||
| 収録物識別子タイプ | NCID | |||||||||
| 収録物識別子 | AN00010282 | |||||||||
| 出版者 | ||||||||||
| 出版者 | 秋田大学教育学部 | |||||||||
