| 教員情報 | |
|
タケウチ ミキ
takeuti miki 竹内 美貴 所属 食物栄養学科 食物栄養学科 職種 准教授 |
|
| 言語種別 | 英語 |
| 発行・発表の年月 | 2008/05 |
| 形態種別 | 論文 |
| 査読 | 査読あり |
| 標題 | Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness |
| 執筆形態 | 共著 |
| 掲載誌名 | Cereal Chemistry |
| 出版社・発行元 | Cereal Chemistry |
| 巻・号・頁 | 85(5),pp.626-628 |
| 担当範囲 | Materials and Methods , Results and Discussion |
| 著者・共著者 | ◎Miki Ozawa,Seguchi Masaharu |
| 概要 | Using a reconstitution technique,we showed dry-heating of prime starch and tailings fractions of wheat flour led to an increase of springiness of pancakes. Dry-heated prime starch and tailings fractions each showed oil binding ability,and an interaction would partly explain the positive effect of dry-heating on pancake springiness. |
|
|