著者
三木 英三
出版者
特定非営利活動法人 日本バイオレオロジー学会
雑誌
日本バイオレオロジー学会誌 (ISSN:09134778)
巻号頁・発行日
vol.20, no.2, pp.32-39, 2006-06-25 (Released:2012-09-24)
参考文献数
19
被引用文献数
1

Udon (Japanese noodle) is one of the traditional foods in our country.The quality of the cooked noodle depends mainly on physical properties expressed koshi (hardness and springiness), articulation and smoothness.Therefore, the physical properties of Udons prepared under the various cooking conditions were determined by the breaking test, creep measurement and stress relaxation measurement using a rheometer and a handmade equipment. As a result of also doing the sensory evaluation, cooked Udon that was organoleptically judged to be the most delicious was soft one with a high breaking strength. By a scanning electron microscope, the gelatinization of starch near the surface of cooked Udon and the porous sponge-like structure were observed, whereas core part of the starch retained their original granular form with an adequate swelling. The cooked Udon surface seemed to form the network structure with the corrugation. This structure may be involved in the smoothness of the cooked Udon.

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「うどんの食味はテクスチ ャーが大部分を占めており,美 味しさに対する化学 的な味の寄与は小さい」 2項以降はちゃんと読まないとあれだけど、導入部だけでも面白い。 うどんのテクスチャー https://t.co/MABAXOzThA
三木英三(2006)「うどんのテクスチャー」『日本バイオレオロジー学会誌』2006年20巻2号 p.32-39 https://t.co/rRNYDwABPh / 人を虜にする、うどんの「食感」はどうやって生まれるのか (ニュース… https://t.co/8xtwtGm1K6
う ど ん の テ ク ス チ ャ ー https://t.co/Emq0rLkJxb 香川大すげぇ!!

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