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澱粉の糊化過程における吸熱温度
https://k-kentan.repo.nii.ac.jp/records/1280
https://k-kentan.repo.nii.ac.jp/records/1280df9ad8c3-5993-4a60-a0e9-5adb72cc20e2
名前 / ファイル | ライセンス | アクション |
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KJ00000066202.pdf (1.1 MB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2016-07-25 | |||||
タイトル | ||||||
タイトル | 澱粉の糊化過程における吸熱温度 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | On the Endothermic Temperature in the process of Starch Gelatinization | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00039943 | |||||
論文名よみ | ||||||
タイトル | 〓 | |||||
著者 |
小住, フミ子
× 小住, フミ子× OZUMI, Fumiko |
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抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In the process of cocking it is very important to know the nature of the working of starch suspension. We took the temperature of starch yielded under the soil (potato, sweet potato, yoshino kuzu), and starch on the soil (corn, wheat) with a thermocouple. As a result of it, we could recognize a temporary break in the rise of temperature, and regarded it as the endothermic reaction in their gelatinization. Besides taking of temperature, we measured their degree of gelatinization, saw them under a microscope and inspected their different change according to different concentration, their difference in the endothermic speed and the influences of additives on them. The results obtained were as follows : (1) As to the endothermic temperature of 5% starch three kinds of starch were recognized ; group I includes "potato", group II "yoshino kuzu, sweet potato", group III "corn, wheat". My taking of temperature and its values coincided with Woodruff's. (2) As to the endothermic temperature in gelatinization, the starch with higher degree of concentration showed a lower temperature, while the starch with lower degree of concentration showed a high temperature. (3) As to the influences of additives, salt showed higher endothermic temperature because of its dehydrate effect. (4) The endothermic temperature rose in proportion to the increase of the concentration. | |||||
書誌情報 | 巻 38, p. 21-34, 発行日 1987-12-15 | |||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 6 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00000066202 |