抄録
The jelly strength of various kinds of starch which are widely used as an improving material of the jelly strength of kamaboko has been compared with one another. We have found that the potato starch paste containing about twice amount of water as much as it showed the maximum strength. And when it contained 1.0 to 1.5 times of water, its hardness was found to be identical with that of kamaboko.
It was observed that there was much difference in their physical properties of the paste between both starch derived from grains and that from vegetable roots; the former showed to be brittle, while the latter to be stronger in the jelly strength.
