抄録
In the previous papers, we reported that the change of degree of gelatinization and retrogradation of starch could be determined sensitively by new enzyme system, β-amylase-pullulanase method (named as BAP method).
In this paper, we studied the effect of various additives such as salt, sucrose, protein and emulsifiers on the BAP method. As the results, we are able to determine satisfactorily the degree of gelatinization of starch products containing these additives by this method. The degree o f gelatinization of starch in several commercially processed foods was determined by the BAP method. We observed that rice crackers (senbei) gave high degree of gelatinization (about 90%), in comparison with other processed foods of wheat flour such as cookies, and biscuits. Bread retrograded more rapidly than cooked rice when stored under the same conditions.
