한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권4호
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- Pages.593-597
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- 1995
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- 0367-6293(pISSN)
전분반죽의 점도에 미치는 가열온도의 영향
Effect of Heating Temperature on Viscosity of Starch Dough
- Lee, Boo-Yong (Korea Food Research Institute) ;
- Lee, Chang-Ho (Korea Food Research Institute) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- 발행 : 1995.08.31
초록
전보
To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with