Abstract
Dried 'koshi-ann', one of the Japanese bean products, was suspended in 60% sucrose solution at various concentrations (0-32%). At its lower concentration (0-12%) it showed Newtonian flow on the Brookfield viscometer comparing with non-Newtonian flow at its higher concentrations (16-32%).
The kneading time or strength for the boiled down ann with sugar influenced the degree of the destruction of ann granules and the texture of ann.
After boiled down to the same water content, the ann heated with much water had a higher hardness and the resistant property for drying comparing with that heated with less water. Also, syneresis volume under pressure from these ann was higher in the latter than in the former. The freedom degree of water in boiled down ann was detected by NMR. It decreased following to the higher degree of boiling down.
The ann which made of dried 'koshi-ann' containing much naked starch granules was harder than the regular one.
