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| 塚本, 篤; 福島, 道広; 永島, 俊夫; 橋本, 直人; 齋藤, 勝一; 野田, 高弘; Tsukamoto, Atsushi; Fukushima, Michihiro; Nagashima, Toshio; Hashimoto, Naoto; Saito, Katsuichi; Noda, Takahiro. |
| 馬鈴薯澱粉を副原料とした新規の発泡酒を製造するために，まず，品種および粒径の異なる数種の馬鈴薯澱粉の中から発泡酒醸造適性を有するものを選定した．また，このようにして得られた発泡酒の成分特性を評価した．馬鈴薯澱粉工場の10種類の製品について澱粉特性を検討した結果，風力分級機によって得られた極小粒子澱粉(メジアン径13.6μm)は，リン含量が高いが，RVAによる最高粘度は低いので，発泡酒の副原料として最適であると判断した．リン酸化澱粉が分解して生じるリン酸化オリゴ糖の分析の結果，このような馬鈴薯澱粉で醸造した発泡酒に明らかにその存在が認められた(600 ppm)．一方，コーンスターチおよびサツマイモ澱粉で醸造した発泡酒では，リン酸化オリゴ糖はほとんど認められなかった． To manufacture low-malt beer using potato starch，we selected the potato starch suited for low-malt beer brewing from several potato starches. Moreover，the componential and functional characteristics of the low-malt beer obtained thus were evaluated. As extremely fine potato starch Obtained by air-classification (median size 13.6μm) had high phosphorus content but low peak viscosity of Rapid Visco Analyser (RVA)， we regarded... |
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Palavras-chave: Low-malt beer; Extremely fine potato starch. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2768 |
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| Tanaka, Yuko; Miura, Hideho; Fukushima, Michihiro; Ito, Miwako; Nishio, Zenta; Kim, Sun-Ju; Hashimoto, Naoto; Noda, Takahiro; Takigawa, Shigenobu; Matsuura-Endo, Chie; Yamauchi, Hiroaki; 三浦, 秀穂; 福島, 道広. |
| This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background. With the use of the near-isogenic lines, it was possible to achieve similar flour characteristics, with the exception of the amylose content of starch in YAN, and to analyze clearly the effects of the amylose content on the physical properties of YAN. The results of this study indicated that the breaking force and breaking force/breaking deformation of YAN made from the eight lines basically decreased and that... |
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Palavras-chave: Yellow alkaline noodles; Physical properties; Amylose content; Sensory evaluation. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/715 |
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| Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
| White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
| Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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| 池田, 大輔; 石橋, 憲一; 野田, 高弘; 弘中, 和憲; 小疇, 浩; 山本, 和夫; Ikeda, Daisuke; Ishibashi, Ken-ichi; Noda, Takahiro; Hironaka, Kazunori; Koaze, Hiroshi; Yamamoto, Kazuo. |
| Potato tubers(cv.，Inka-no-mezame，Inka Red，Kitamurasaki，Danshaku and Kitahime)were stored at 4℃ for about 8 months and changes in physicochemical properties of starches isolated from potatoes were examined periodically during storage. Both average granule size and phosphorus content of starches were decreased during low temperature storage. However， the blue values of starches from five cultivars were increased with the increasing duration of storage period. These changes may suggest that amylopectin of the outer surface of starch granules is gradually converted to sugars during cold storage. There was no clear tendency regarding swelling power and solubility of starches during storage. From RVA analysis，the pasting temperature of Inka Red and... |
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Palavras-chave: Potato starch; Low temperature storage; Physicochemical properties. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2965 |
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