Art

J-GLOBAL ID：201402222921507296   Reference number：14A0927349

Increase in the Viscosity of Soft-Flour Batter by Weak Direct-Current Processing

弱直流電流加工による薄力粉バッターの粘度増加

Author (4)： KAMATA Yoshiro (Miyagi Univ. Education, Sendai, JPN) ,  OJIMA Eru (Miyagi Univ. Education, Sendai, JPN) ,  YAMAKI Michiko (Tohoku Seikatsu Bunka Univ., Sendai, JPN) ,  OHTSUBO Shunsuke (Nippon Flour Mills Co. Ltd, Atsugi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 4  Page： 815-819  Publication year： Jul. 2014 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *direct current ,  *wheat flour ,  *batter ,  coefficient of viscosity ,  cathode ,  anode ,  glutenin ,  starch granule ,  *food processing ,  microscopy ,  time dependence ,  food analysis ,  food property ,  kneading and mixing
Semi thesaurus term： *cake flour

JST classification (3)： Food quality  (FJ01040F) ,  Flour products  (FJ04030P) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Reference (17)：

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Terms in the title (4)： 直流電流 ,  薄力粉 ,  バッター ,  粘度