著者
木村 利昭 藤原 正弘 小川 敬子 藤野 良子 相良 康重 神武 正信 井筒 雅 中島 一郎
出版者
社団法人日本農芸化学会
雑誌
日本農藝化學會誌 (ISSN:00021407)
巻号頁・発行日
vol.70, no.12, pp.1343-1350, 1996-12-01
参考文献数
25
被引用文献数
7

A scanning electron microscope (SEM) was used to study the morphology of starch granules and the strength of market Udon (Japanese noodles), that is, fresh Udon, frozen Udon and cooled Udon after cooking. Udon samples were cooked for a given time and observed with SEM and also we measured the breaking strength. The following results were obtained. 1.The degree of swelling of starch granules in cooked Udon samples differed with the position from the surface. The starch granules near the surface swelled extremely and did not retain their original granular form. 2.A black ring was observed in the cross-section of all cooked Udon in SEM images. The black ring may be caused by the difference in the water content between near the surface and the core of cooked Udon. 3.The starch granules in the core of cooked Udon had a distinct form, but they were not a round shape. The shallow surface layer of each starch granule swelled and gave high contrast. The core of the each starch granule showed low contrast because of its compact structure, which looked black in the SEM images. The area of the black zone was different among Udon samples. 4.There was a correlation between the total area of low contrast zone in the starch granules and the breaking strength of Udon. The area of low contrast zone can be used for an evaluation scale of cooked Udon.

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走査電子顕微鏡による茹でうどんの構造観察 https://t.co/TDU6qcfMzR
『走査電子顕微鏡による茹でうどんの構造観察 Scanning Electron Microscopy of Cooked Udon (Japanese Noodles)』http://t.co/NmNLXlgFWL ちょ、え、なに?
http://t.co/HFKYdQmQ うどんで卒論ワンチャンあるで
CiNii 論文 -  走査電子顕微鏡による茹でうどんの構造観察 http://t.co/GKld2Y3x あるしwwww PDF→http://t.co/X7nUs5Hj
【論文】木村他(1996)走査電子顕微鏡による茹でうどんの構造観察.http://t.co/pxV2TcTr
こんな論文どうですか? 走査電子顕微鏡による茹でうどんの構造観察,1996 http://ci.nii.ac.jp/naid/110002791224

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