METHOD FOR JUDGING NOODLE-PREPARATION SUITABILITY OF WHEAT OR WHEAT FLOUR

Title:

METHOD FOR JUDGING NOODLE-PREPARATION SUITABILITY OF WHEAT OR WHEAT FLOUR

Document Type and Number:

Japanese Patent JP3943720

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To easily, quickly and accurately judge the noodle-preparation suitability of wheat or wheat flour without necessitating the test preparation labor nor the chemical analysis by analyzing the thermal characteristics of wheat or wheat flour using a specific method.
SOLUTION: The noodle-preparation suitability of wheat or wheat flour is judged based on the result of thermal analysis by the differential scanning calorimetry of starch contained in wheat or wheat flour. The differential scanning calorimetry of the wheat starch is preferably carried out in the presence of water. Wheat flour for noodle preparation use can be produced by using wheat having an endothermic energy (ΔH) of ≤0.3 J/g of dired material at a thermal denaturation starting temperature (T0) of the starch of ≥80°C determined by the differential scanning calorimetry of the starch in the wheat in the presence of water.

More Like This:

JP3141861	Differential scanning calorimetry device
WO/1991/002240	DIFFERENTIAL THERMOBALANCE

Inventors:

Akashi Hajime
Miwa Takahashi
Yasuhiro Tanaka
Shoichi Mizukami
Masahiko Kamada

Application Number:

JP19178598A

Publication Date:

July 11, 2007

Filing Date:

July 07, 1998

Export Citation:

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Assignee:

NISSHIN FLOUR MILLING CO.,LTD.

International Classes:

G01N25/20; A23L7/109; G01N33/10; (IPC1-7): A23L1/16; G01N25/20; G01N33/10

Domestic Patent References:

JP10155441A
JP60102151A
JP9012601A
JP59051730A
JP6327424A
JP2286053A

Attorney, Agent or Firm:

Alga Patent Office, a patent business corporation
Miyuki Ariga
Toshio Takano
Toshio Nakajima
Hiromi Matoba
Sumio Tanai

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