抄録
The change in the degree of gelatinization, moisture constent and creep measurement of starch breads by storage were determined. The results obtained were as follows:
(1) A sago starch bread showed the highest degree of gelatinization i. e.,90%, immediately after baking, while a potato starch and corn starch breads showed 86% and 69%, respectively. The degree of gelatinization of the sago starch bread after freezing was next to that of a control one. It meant that the former was hardly denatured by freezing.
(2) The sago starch bread showed little change in the viscoelasticity when stored at room temperature and frozen. The physicochemical values thereof were approximate to those of the control one.
(3) The degree of gelatinization and viscoelasticity of the sago starch bread well agreed with the organoleptic evaluation of that by order-method. It meant the bread was soft and elastic.
(4) Three physicochemical values, i, e., the degree of gelatinization, the moisture content and the static viscoelasticity showed a high positive correlation to each other.
