牛乳或いは脱脂粉乳を添加した手打ち麺の特性
広島大学教育学部紀要. 第二部 Issue 43
Page 197-203
published_at 1995-03-10
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この文献の参照には次のURLをご利用ください : https://doi.org/10.15027/29396
| File | |
| Title ( jpn ) |
牛乳或いは脱脂粉乳を添加した手打ち麺の特性
|
| Title ( eng ) |
Characteristics of Japanese Handmade Noodles Containing Milk or Skim Milk Powder
|
| Creator | |
| Source Title |
広島大学教育学部紀要. 第二部
Bulletin of the Faculty of Education, Hiroshima University. Part 2
|
| Issue | 43 |
| Start Page | 197 |
| End Page | 203 |
| Abstract |
Effects of addition of milk or skim milk powder (SM powder) to Japanese handmade noodles on characteristics of the noodles were investigated. The results were as follows.
1. Excepting the dough containing 4.3% SM powder, firmness and cohesiveness of the doughs increased with the addition of milk or SM powder 2. As the dough was boiled, calcium loss from milk and SM powder doughs was 22-27% and 12-19%, respectively. 3. Cooked noodles containing milk or SM powder had soft outside and firm inside. The noodles also had a little sweet taste and the milky odor, but these flavors were not reduced acceptability of the noodles. |
| NDC |
Domestic arts and sciences [ 590 ]
|
| Language |
jpn
|
| Resource Type | departmental bulletin paper |
| Publisher |
広島大学教育学部
|
| Date of Issued | 1995-03-10 |
| Publish Type | Version of Record |
| Access Rights | open access |
| Source Identifier |
[ISSN] 0440-8713
[NCID] AN0021336X
|
