@article{oai:rakuno.repo.nii.ac.jp:00006823,
 author = {金田, 勇 and 田中, 宏樹 and IWASAKI, Tomohito and 岩﨑, 智仁},
 issue = {3},
 journal = {日本レオロジー学会誌},
 month = {},
 note = {Article, The high amylose rice KITAMIZUHO developed in Hokkaido is expected to be applied to various foods because its rice flour paste shows high viscoelasticity. In order to systematically investigate the relationship between this characteristic rheological property and amylose content, the rheological properties of various rice flour pastes. For the rheological properties, the frequency dependence of the complex modulus of each rice flour paste was analyzed by a weak-gel model (WGM). We can obtain the coordination number (z) which shows the spatial density of the swollen starchy endosperm and starch granules in the rice flour paste using the model. KITAMIZUHO rice flour paste showed the higher z values than the middle and low amylose contents rice flours. It was expected that the higher the amylose content of rice starch, the larger the size of swollen starchy endosperm and starch granules. On the other hand, the observation using scanning electron microscopy revealed that the size of swollen starch granules of KITAMIZUHO was larger than the other rice flour paste. These results suggest that the characteristic rheological properties of the KITAMIZUHO rice flour paste, is due to the relatively large size of its swollen starchy endosperm and starch granules.},
 pages = {169--175},
 title = {米粉ペーストのレオロジー特性に対するアミロース含量の影響},
 volume = {48},
 year = {2020}
}