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Effect of Soluble Persimmon Tannins on the Quality of Japanese Noodles (Udon)
可溶性カキタンニンがうどんの品質に及ぼす影響
2015
Nippon Shokuhin Kagaku Kogaku kaishi
可溶性カキタンニンがうどんの品質に及ぼす影響
The present study aimed to clarify the effects of soluble tannins from astringent persimmon on the qualities (color and texture) of Japanese wheat noodles (udon). We investigated the addition of the untreated paste or juice of astringent persimmon, which are abundant in soluble tannins and highly astringent, to flour during the production of Japanese noodles. The resulting noodles were dark in color and reddish. Also, the values of elasticity modulus and repture stress of boiled noodles were
doi:10.3136/nskkk.62.282
fatcat:snjmlglynfhajjob622vszcmtq