| 摘要 |
PURPOSE:To make it possible to evaluate quality in a short time by keeping the temperature of gelatinized starch gel high, using a rotary viscosimeter, performing measurement under shearing deformation, obtaining the curve of relationship between viscosity and time, and analyzing a pattern. CONSTITUTION:Rice which is a raw material for gelatinized starch gel, especially rice cake or rice confectionery, whose water content is 40 - 60%, is cooked. The rice cake whose kneading degree is changed is adjusted. The rice cake shall be sample A. The sample A is held and bonded with parallel disk- shaped cells 17 and 18. A sample mounting attachment to which the sample A is bonded is fixed to an upper platen holder 1 and a lower platen holder 2. The temperature of the sample A is kept at 70 - 100 deg.C with a constant temperature oven 12 so as to obtain the constant temperature. Measurement is performed under shearing deformation by using a rotary viscosimeter. Thus the curve of relationship between viscosity and time is obtained. Then, the obtained relationship curve is analyzed by the analyzing method for a viscosity (stress)-time(strain) relationship curve. |
