著者

井川 佳子

出版者

The Japan Society of Cookery Science

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.27, no.1, pp.14-18, 1994

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The properties of commercial warabi-mochi flours (sweet potato starches, P, G1, G2) with different characteristics in their gels, and effects of washing them with water on the properties of flours were studied. The results were as follows.<br>1. The amounts of calcium and potassium in flours G1 and G2 decreased after washing, but other properties showed little differences.<br>2. Flour P was different from flours G1 and G2 in calcium content, particle size distribution, swelling power and viscosity.<br>3. It was suggested that calcium content and particle size distribution of the flours were related to characteristics of their gels.