鮫子の皮の調理に関する研究-水温の影響について-

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5107
File
Title
鮫子の皮の調理に関する研究-水温の影響について-
Title Alternative
A Study of Making Chaothu Pies-Onthe Effect of Water Temperature-
Author
氏名 奥田 弘枝
ヨミ オクダ ヒロエ
別名 OKUDA Hiroe
氏名 請川 琴子
ヨミ ウケガワ コトコ
別名 UKEGAWA Kotoko
Subject
鮫子の皮
水温
NDC
498.5
Abstract

In making flour into chaothu pies,the temperature of the water to be added to the
flour has been decided,from experience,a ccording to whether the chaothues are fried,
steamed or boiled. People have found that a different water temperature brings different hardness to the dough and the cooked chaothu pies. We made an experiment,therefore,to find out the relation between the temperature
and the quantity of the water to be added to the flour,and the hardness of the dough
and the cooked chaothu pies. The material used was wheat-flour (hard flour) on the market. The measuring apparatus were a Bravender Farinograph and a curd-tention meter. We measured the hardness of the dough and the cooked pies that varies according
to different water temperature; we a1so examined how the dough was effected by the
ways of kneading and extending it. The result of our experiment is as fol1ows; when the water temperature is raised,the dough,though with more water in it,can keep proper softness,which enab1es us to hand1e it easi1y and the cooked chaothues to taste soft and good.

Journal Title
広島女学院大学論集
Volume
19
Spage
95
Epage
104
Published Date
1969-12
Publisher
広島女学院大学
ISSN
03748057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju