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	2006/03
形態種別	論文
査読	査読あり
標題	Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
執筆形態	共著
掲載誌名	Food Science and Technology Research Vol.12,No.3
出版社・発行元	Food Science and Technology Research Vol.12,No.3
巻・号・頁	12(3),pp.167-172
担当範囲	Materials and Methods, Results and Discussion
著者・共著者	◎Miki Oszawa,Masaharu Seguchi
概要	Dry heated wheat flours were fractionated into water-soluble,gluten,prime-starch and tailings fractions by an acetic acid fractionation techique. With a gradual increase in the duration time at each temperature,recovery of the prime-starch fraction decrease while the tailings fraction increase.A mixograph profile showed hydrophobicity of the wheat flour by dry heating. Interaction between the prime starch and the tailings fractions in wheat flour produced by dry heating was highly correlated to improvements in the pancake springiness.