著者

ISONO Yoshinobu OKAMURA Emiko FUJIMOTO Teruo HASHIMOTO Yutaka WATANABE Toshiyuki

出版者

社団法人日本農芸化学会

雑誌

Agricultural and Biological Chemistry (ISSN:00021369)

巻号頁・発行日

vol.54, no.11, pp.2949-2952, 1990-11-23

被引用文献数

2 3

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The apparent viscosity development after onset of steady shear flow was measured at 90℃ for the various samples of mochi cake prepared by a kneading or a stamping method. The typical mochi cake samples showed clear stress overshoot phenomena. The results agreed well with those in a sensory test. This indicates the present nonlinear viscoelastometry is very effective for characterization of mochi cake.