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-

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5140
File
Title
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-
Title Alternative
On the Influence of the Annexes on Heated Starch (Part 3)-On Morphological Observation-
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
加熱デンプン
添加物
NDC
498.5
Abstract

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.

Journal Title
広島女学院大学論集
Volume
23
Spage
247
Epage
259
Published Date
1973-12
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