Microphotometric and linear viscoelastometric observations were done for various samples of mochi cake prepared by a kneading or a stamping method. The former was done at a magnification of 10. The latter was done at a frequency between 3.1 and 3.3×10-4 radian/sec and at a temperature between 30 and 90°C. In both observations, differences were recognized among samples. However, quantitative interpretation seemed to be difficult using microphotometry. It was found that viscoelastic characterization of mochi cake should be done above the gelatinizing temperature. It was concluded that the combination of microphotometry and viscoelastometry in linear region allowed us to characterize mochi cake. Each of them only, however, was insufficient for the characterization.
Japan Society for Bioscience, Biotechnology, and Agrochemistry