製パン性とドウの物性に及ぼす硬質分級小麦粉代替の影響

• 前田 智子

  大阪府立大学農学生命科学研究科

• 前田 紀子

  大阪府立大学農学生命科学研究科

• 森田 尚文

  大阪府立大学農学生命科学研究科

書誌事項

タイトル別名

• Effect of Polished-graded Hard-type Wheat Flour Substitution for Commonly Milled Hard-type Wheat Flour on the Properties of Dough and Bread.

抄録

The effect of substituting polished-graded hard-type wheat flour for commonly milled hard-type wheat flour on the properties of dough and bread was studied. Commonly milled flour (CW) was also prepared from hard-type wheat cultivar 1 CW and breadmaking was carried out by the AACC method. Thirty (30 CW) or 50% (50 CW) graded-flour substitution for CW was tested for baking using the 70-40% layer fractions of the whole grain. The addition of pentosanase (PEN) or sucrose fatty acid ester (SE) to 30 CW distinctly increased the loaf volume or softness of the bread crumbs due to the small size of the gas cells and retarded retrogradation. Moreover, 30 CW with PEN or SE increased the enthalpy value of the starch. On farinogram, the addition of SE to 30 CW de creased water absorption, arrival and development times, while it increased the stability time as compared with that of CW alone. The viscoelasticity of 30 CW with SE showed larger values for all parameters than those of CW. The ratio between resistance and extensibility of the 30 CW and SE dough increased significantly (after 90 and 135 min) as compared with CW on the extensogram. The substitution with graded flour alone or its combination with PEN or SE increased the rate of gas generation. Microscopic observation of the 30 CW dough with PEN or SE distinctly accelerated formation of the gluten network. The extensible gluten material could entirely cover the starch granules. From these results, the addition of graded flours and SE to CW might increase maturity of the dough. Furthermore, these additions were considered to control dispersion of the water in the dough and improve the dough and baking properties when compared with those of CW alone.

収録刊行物

• Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ

  Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ 48 (1), 27-36, 2001

  日本応用糖質科学会

詳細情報

• CRID: 1390282681268311680
• NII論文ID: 10008252312
• NII書誌ID: AN10453916
• ISSN: 13403494
• ISSN: 18807291
• ISSN: 13447882
• ISSN: http://id.crossref.org/issn/13447882
• DOI: 10.5458/jag.48.27
• COI: 1:CAS:528:DC%2BD3MXht1Cmsbo%3D
• NDL書誌ID: 5648209
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030621837
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5648209
• Web Site: http://www.jstage.jst.go.jp/article/jag1999/48/1/48_1_27/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可