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- W2321820903 abstract "分散液に0.04%ラウリル硫酸ナトリウム溶液を用い試料濃度,分散温度により変る澱粉の分散度を測定し嬬米菓生地の糊化度,老化度崩壊度を簡易的に推定する方法について検討した.試料には精米,蒸米,餅(5℃・5時間放置),冷蔵餅(5℃・24時間放置)を用いた.(1) 酵素法による糊化度の測定値が,試料濃度1.0%・分散温度30℃の条件での分散度とよく一致することから,分散度で推定して差支えないと考えられた.(2) 同様にα化時の糊化度は試料濃度1.0%・分散温度52.5℃の条件での分散度で推定して差支えないと考えられた.(3) 強い結合の老化区分をもつ試料は試料濃度1.0%・分散温度52.5℃の条件での分散度と試料濃度1.0%・分散温度45℃の条件での分散度とに差が表われ,その差があられの比容積とも関連があったので,老化の質の差を推定して差支えないと考えた.(4) 試料濃度0.1%・分散温度52.5℃・上澄液のろ紙ろ過の条件での分散度の測定値は澱粉の崩壊度と関係づけられた." @default.
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- W2321820903 date "1989-01-01" @default.
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- W2321820903 title "Estimation of gelatinization, retrogradation and destruction of Mochi (glutinous rice cakes) for arare by degree of dispersion." @default.
- W2321820903 doi "https://doi.org/10.3136/nskkk1962.36.55" @default.
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