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Predecessor
Volume 45, Issue 3
Displaying 1-10 of 10 articles from this issue
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Yoko ICHIKAWA, Keiko KUMENO, Hiro AKABANE, Nobuko NAKAHAMA1994 Volume 45 Issue 3 Pages 203-210
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe concentration dependence of the rheological properties were investigated for simple gels of κ-carrageenan (C) and gelatin (G) in concentration ranges of 0.45-0.9% (w/v) and 2-4% (w/v), respectively. Mixed carrageenan-gelatin gels of various mixing ratios were prepared, i.e., C-G (3:1), C-G (1:1) and C-G (1:3), and the effects of mixing ratio were examined by measuring the rupture properties, dynamic viscoelasticity values and melting temperature. The temperature dependence of the simple gels and mixed gels was also determined.
The mixed gels generally exhibited hindrance toward gelation. The melting temperature of carrageenan gels had high concentration dependence, that of the mixed gels being nearly equal to the equivalent simple carrageenan gel. The rupture stress, rupture energy and dynamic viscoelastic constants showed temperature dependence above 20°C, while they tended to remain constant or slightly increase because of entropic behavior below 15°C.View full abstractDownload PDF (1406K) -
Keiko NAGAO, Keiko HATAE, Atsuko SHIMADA1994 Volume 45 Issue 3 Pages 211-218
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDoughnut cracking during deep frying was confirmed to occur by a mechanism involving three types of cracks. One type was on the top of the doughnut, the second was on the outside, and the third was on the inside of the doughnut ring.
We calculated the change in cracking pressure during deep frying from measurements of the tensile strength, average curvature, and thickness of the crust layer of the doughnut. Changes in the internal pressure were obtained from measurements of the cubic dilatation and bulk modulus.
Each type of crack could be explained by the relationship between the internal pressure of the dough and the cracking pressure of the crust during deep frying. When the internal pressure exceeded the cracking pressure, cracks occurred.View full abstractDownload PDF (1018K) -
Hiroko NAGANO, Masashi OMORI, Zenya SSHOJI, Sadaaki IIBUCHI, Motoo ARA ...1994 Volume 45 Issue 3 Pages 219-226
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe production of wheat flour foods in China and many other Asian countries relies on natural fermentation. We isolated and identified the microorganisms associated with traditional wheat flour foods in Thailand. Enterobacter cloacae was isolated from the dough of steamed palm pastry (khanom taan) made by using palm juice. Klebsiella planticola and Proteus mirabilis were isolated from the dough of fried pastry (Paathong koo). The safety of these leavening bacteria had already been confirmed. When these isolated bacteria were applied to the preparation of mantou, each caused good gas formation and was suitable as a starter.View full abstractDownload PDF (3021K) -
Makoto KOTARU, Chie TANAKA, Hideki YOSHIKAWA1994 Volume 45 Issue 3 Pages 227-229
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
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Satoko TANAKA, Noriko TANAKA1994 Volume 45 Issue 3 Pages 231-236
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
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Mari TABATA, Misako TONOHATA1994 Volume 45 Issue 3 Pages 237-244
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
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Mitsuo KIMURA, Yoshiaki SHIMIZU1994 Volume 45 Issue 3 Pages 245-248
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (498K) -
Characteristics of the Housing Information Needs in New York StateHiroko ICHIMUNE, Joseph LAQUATRA1994 Volume 45 Issue 3 Pages 249-256
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
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[in Japanese]1994 Volume 45 Issue 3 Pages 259-262
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS -
[in Japanese]1994 Volume 45 Issue 3 Pages 263-264
Published: March 15, 1994
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (264K)
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