抄録
A novel method in which the water sorption curve is observed under linearly temperature-raising conditions was proposed to estimate the gelatinization temperature of starch-containing foods, it was applied in an estimation of the gelatinization temperatures of dried noodles. The gelatinization temperatures of two kinds of spaghetti, dried at high and low temperature, were 52.3 and 53.1 °C, and those of udon, kishimen, juwari-soba, hachiwari-soba, so-called common soba, Malony®, and kuzukiri were 57.0, 57.8, 61.1, 59.6, 57.4, 48.4, and 49.1 °C. The gelatinization temperatures estimated by the method were between the onset and peak temperatures obtained by differential scanning calorimetric measurement.
