加熱処理が米粉の物理化学的特性に及ぼす影響 : 加熱処理米粉の調理・加工への利用(第1報)

@article{2002,
  title={加熱処理が米粉の物理化学的特性に及ぼす影響 : 加熱処理米粉の調理・加工への利用(第1報)},
  author={高橋 徹 and 篠田 和雄 and 三浦 靖 and 小林 昭一},
  journal={Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi},
  year={2002},
  volume={49},
  pages={757-764}
}
  • 高橋 徹, 篠田 和雄, 小林 昭一
  • Published 15 December 2002
  • Environmental Science
  • Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
米粒に物理的処理である乾熱または湿熱処理後,粉砕した米粉の理化学特性および糊化特性を測し,以下の結果を得た.(1) 乾熱処理米粉(HDT米粉)の平均粒子径およびデンプン損傷度は,無処理米粉と比較して低下した.湿熱処理米粉(HMT米粉)のデンプン損傷度は,処理温度の上昇にしたがって増加しており,湿熱処理は米粉の消化性を高める加熱処理であった.また,加熱処理温度の上昇によって,米粉の明度の低下,赤色度および黄色度は増加した.(2) HDT米粉およびHMT米粉の膨潤力および溶解度は,無処理米粉と比較して低下し,特に高温測定時において顕著であった.(3) RVAやDSCによるデンプンの糊化特性では,HDT米粉およびHMT米粉の糊化温度の上昇,加熱時最高粘度の減少などの糊化特性の変化が明らかとなった.加熱処理米粉の糊化特性の変化は,加熱処理中のデンプン粒内におけるアニーリングによる構造変化に起因すると考えられた.(4) X線回折測定によって,HDT米粉の結晶性が無処理米粉よりも大きいことが示されたが,これはデンプン損傷度が低いことと矛盾しない.一方,HMT… 
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