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

公益社団法人 日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.70, no.12, pp.1343-1350, 1996-12-01 (Released:2008-02-14)

参考文献数

25

被引用文献数

2 3

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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.

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

日本農芸化学会誌 (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 3

---

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.

著者

越智 知子 木村 利昭 相良 康重

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.4, pp.347-354, 1991-04-15

被引用文献数

3

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The aim of this study is to investigate the effect of oil on stability of foam in cake batter and cake, from the observation of the dispersion of oil in the batter and cake by applying the cryo-scanning electron microscope method. The sample of batter were prepared through the following processes and the cakes were made by baking respective batters. Process of making the batters: (1) eggs and sugar are whipped, (2) flour is added further and stirred, (3) finally salad oil or melted hydrogenated-fish-oil is added and stirred.The results are as follows : (1) Quantity of foam in the batter is remarkably lessened in the case of hydrogenated-oil than that of salad oil. (2) The constraction of the batter before adding oil shows that flour is almost evenly distributed among the continuous phase made by egg, sugar and water. (3) Salad oil added to the batter is dispersed all over the continuous phase as drops, while the drops of hydrogenated-fish-oil are adhesive to the interface of foam. Under such a condition the latter foams are easily crashed or amalgamated with each other by stirring. This is considered as the cause of decrease of foam in the case of hydrogenated-oil. (4) The cake has the porous structure. The framework of oil-added cake possesses both oily smooth and rough surface, and further the crystallized oil is found on the oily smooth surface with the feature of the fan-shaped crystal.