Abstract
The characteristics of seven types of raw and gelatinized rice flour used in making traditional Japanese sweets, and the effects on the physical properties of nerikiri and uiro caused by different cooking methods were investigated. The physical properties of shiratama- flour and mochi- flour were similar, as were those of joshin- flour and joyo- flour. The temperature that showed the maximum viscosity for shiratama- flour was 75°C, this being lower than that for joshin-flour and most easily gelatinized at that temperature. The physical properties of jonan- flour were similar to those of shiratama- flour and mochi - flour, while kanbai- flour had a lower viscosity and less starchiness. Sweetened an added to gyuhi resulted in, the hardness, cohesiveness, fabrication characteristics and sustainability of nerikiri being dramatically increased. When uiro was mixed at a high temperature, and kuzu starch was used, the rupture properties and rupture energy of uiro both had high values, and a chewy dough resulted.
