2016年4月
Moisture distribution and texture of spaghetti rehydrated under different conditions
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- ,
- 巻
- 80
- 号
- 4
- 開始ページ
- 769
- 終了ページ
- 773
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1080/09168451.2015.1116930
- 出版者・発行元
- TAYLOR & FRANCIS LTD
Dried spaghetti was rehydrated to its optimal cooking state, known as al dente, at 60, 80, and 100 degrees C, in distilled water or 0.1, 1.0, and 2.0mol/L sodium chloride solutions. Then, the moisture distributions and stress-strain curves were examined to identify the major factors governing the texture of rehydrated spaghetti. The difference in moisture content between the inner and peripheral regions of rehydrated spaghetti and its breaking stress were greater at higher rehydration temperatures; however, rehydration temperature did not affect breaking strain. The sodium chloride concentration of the immersion solution did not affect moisture distribution or breaking stress, while breaking strain was decreased by rehydration at higher sodium chloride concentrations. The results obtained in this study suggest that moisture distribution within spaghetti and its material properties govern its breaking stress and strain, respectively.
- リンク情報
- ID情報
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- DOI : 10.1080/09168451.2015.1116930
- ISSN : 0916-8451
- eISSN : 1347-6947
- Web of Science ID : WOS:000371994100010