2021 Fiscal Year Final Research Report
Kinetic analysis of rehydration process of gluten-free dried noodles
| Project/Area Number |
19K05918
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 38050:Food sciences-related
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| Research Institution | Kyoto University of Advanced Science |
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Principal Investigator |
Adachi Shuji 京都先端科学大学, バイオ環境学部, 特任教授 (90115783)
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| Project Period (FY) |
2019-04-01 – 2022-03-31
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| Keywords | でん粉麺 / グルテンフリー / 乾燥麺 / 復水過程 / 速度論的解析 / ガラス転移温度 / 膨潤圧 |
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| Outline of Final Research Achievements |
The rehydration processes of dried starch noodles with different cross-sectional shapes were measured, and the kinetic analysis of the processes indicated that the mass transfer through the boundary layer on the noodle surface was the rate-limiting step for rehydration of gluten-free starch noodles. It was shown that the superheated steam-dried or freeze-dried noodles of cooked starch noodles were rehydrated faster than the hot-air-dried ones. A novel method for estimating the glass transition temperature of noodle in its shape was also developed. Furthermore, the swelling pressure of rehydrated starch noodle was estimated.
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| Free Research Field |
食品工学，調理科学，応用糖質科学，食品物理化学
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| Academic Significance and Societal Importance of the Research Achievements |
乾燥小麦粉麺の復水過程は，復水に伴う麺内部でのグルテンネットワークの弛緩が律速段階であるが，乾燥でん粉麺の復水過程は，麺表面の境膜における物質移動が律速であり，グルテンの有無により律速段階が異なることを明らかにした．また，麺のガラス転移温度や復水した麺の膨潤圧を推定する方法を開発した．さらに，茹で麺の乾燥法を工夫することにより，避難所などの熱水が使えない状況でも，常温の水で復水するでん粉麺が調製できる可能性を示した．
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