Art

J-GLOBAL ID：201302264534719193   Reference number：13A1639522

Effect of sugar composition on the water sorption and softening properties of cookie

クッキーの水収着および軟化性に及ぼす糖組成の影響

Author (5)： KAWAI Kiyoshi (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  KAWAI Kiyoshi (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  TOH Midori (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  HAGURA Yoshio (Dep. of Biofunctional Sci. and Technol., Graduate School of Biosphere Sci., Hiroshima Univ., Hiroshima 739-8528, JPN) ,  HAGURA Yoshio (Fac. of Applied Biological Sci., Hiroshima Univ., Hiroshima 739-8528, JPN)
Material： Food Chemistry  (Food Chem)
Volume： 145  Page： 772-776  Publication year： Feb. 15, 2014 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *cookie ,  softening ,  *glass transition ,  glass transition point ,  softening point ,  differential scanning calorimetry ,  sugar composition ,  water content ,  water absorption ,  sorption ,  moisture dependence ,  *sugar ,  water activity ,  plasticizer (admixture) ,  alditol ,  disaccharide ,  pyranoside ,  glucoside ,  water sorption

JST classification (4)： Confectionery  (FJ08000K) ,  Sugar  (FJ05010A) ,  Carbohydrate in general  (CF10051Q) ,  Structure of other amorphous materials  (BK04040Z)

Substance index (2)： Sorbitol ,  Trehalose

Terms in the title (4)： クッキー ,  水収着 ,  軟化 ,  糖組成