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	2009/07
形態種別	論文
査読	査読あり
標題	Investigation of Dry-Heated Hard and Soft Wheat Flour
執筆形態	共著
掲載誌名	Starch / Starke
出版社・発行元	Starch / Starke
巻・号・頁	61,pp.398-406
担当範囲	Materials and Methods,Results and Discussion, Conclusions
著者・共著者	◎Miki Ozawa, Seguchi Masaharu, Yukie Kato
概要	The Amylograph profile of dry-heated(120,120min)wheat flour showed a drastic change.,i.e.an earlier onset time and higher peak viscosity than that of a control. Wheat flour was fractions with acetic acid,and the separated prime starch(PS)and tailings(T)fractions were dry heated at 120for 30,60,90 and120 min,respectively.There was almost no difference in the RVA and DSC profiles between PS and dry-heated PS, and T and dry-heated T fractions,i.e.,dry heating of wheat flour did not change the structures of starch that would be related to oneset time and peak viscosity in tha Amylograph profile.The Amylograph profiles in both wheat flours were almost coincidental, which showed that the G fraction in dry-heated wheat flour caused tha earlier onset time and higher peak viscosity