澱粉ゲルのレオロジー的性質 (第 2 報)
澱粉、蔗糖、市乳の配合比の影響
1971 年 22 巻 5 号 p. 308-314
詳細
1971 年 22 巻 5 号 p. 308-314
Experiments were carried out to investigate the rheological properties of starch gels which were made of starch, sugar and city milk. The effects of ingredient ratio on the rheological properties of the gel were examined. The Scheffé's simplex lattice design for multicomponent systems was used for the experimental plan. The rheological properties of the samples were determined by the improved parallel plate plasto-meter and curd-tension meter.
The results are as follows :
(1) The compliances and jelly strength were obtained as the rheological parameters of these gels.
(2) Quadratic equations for various rheological parameters were obtained in order to predict the relation between ingredient ratio and rheological properties.
(3) The test for the suitability of the quadratic models demonstrated that they fitted satisfactorily.
(4) The characteristics of the quadratic models were described graphically as response surfaces.
