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加熱デンプンの添加物による影響について(第3報)ー形態学的観察－
https://hju.repo.nii.ac.jp/records/1002
https://hju.repo.nii.ac.jp/records/10024646a01b-90aa-418b-8d03-1ce60e626323
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ronsyu23ukegawaokuda.pdf (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
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| 公開日 | 2023-03-03 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 加熱デンプンの添加物による影響について(第3報)ー形態学的観察－ | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | On the Influence of the Annexes on Heated Starch (Part 3)-On Morphological Observation- | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 加熱デンプン | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 添加物 | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| 著者 |
奥田, 弘枝
× 奥田, 弘枝
× 請川, 琴子
× Okuda, Hiroe
× Ukegawa, Kotoko
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Part 1 and Part 2 are the results of the morphological observation on the influence which all sorts of seasonings exercise upon the process of making paste from starch granules. According to the results， the influences by the identical seasoning differ a little with the kinds of starch，but，in the case of adding sugar，evidently it impedes the swelling of the starch granules more effectively than in the nonadditive product，and it seems that it exercises a greater influence upon the degree of making paste. In examining the influence which sugar and the other seasonings added in the wheat flour dough-cooking exercise upon the products，it seems that the influence upon the degree of making paste can be rather definitely shown from the observation through a fluorescence microscope besides the usual standard optical microscope. This experiment is a fundamental one attempted from the point of view above mentioned. The variations of the internal structure by making paste from starch granules could be found from rise and fall of the double refraction through a polarizing microscope. In this experiment，wheat flour is "Heart" (made at Nippon Milling Co.，Ltd.) and sugar is granulated one. An optional-sized dough was made by adding 55 c.c. of distilled water to 100 g. of wheat flour and kneading it 100 times by hand. The quantity of distilled water of the dough to which sugar was added was computed on condition that the rate of increase of the gross capasity of the sugared water was 60% of the weight of sugar. The dough steamed at 100℃ for a limited hour，was fixed and dehydrated，and then it was made up into several slices embedded in paraffin and frozen sections. The samples for the observation through a standard optical microscope were dyed trebly with light green，gentian violet，and iodin potassium iodide solution. The difference in the keating hours，and the difference in the degree of making paste from starch granules by the quantity of the added sugar，could be rather definitely shown from the observation through a fluorescence microscope besides a standard optical microscope. |
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| 書誌情報 |
広島女学院大学論集 巻 23, p. 247-259, 発行日 1973-12-20 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 広島女学院大学 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 0374-8057 | |||||||||||||||||
| フォーマット | ||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||
| 内容記述 | application/pdf | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
