分級小麦粉の特性とその製パンへの応用 Characterization of Wheat Flour Graded by Polishing and Its Application to Breadmaking

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著者

    • 前田 智子 MAEDA Tomoko
    • 大阪府立大学農学部 Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
    • 大倉 美紀 OHKURA Miki
    • 大阪府立大学農学部 Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
    • 森田 尚文 MORITA Naofumi
    • 大阪府立大学農学部 Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University

抄録

 分級精粒法により調製した分級小麦粉の特性と分級粉の代替によるドウ物性と製パン性について検討した.小麦穀粒が通常の方法で製粉されると,ほとんどの食物繊維やミネラルが除去される.そこで,穀粒すべてを保持できる分級精粒法を使用した.軟質小麦品種,農林61号の穀粒を,穀粒総重量の10%の割合で外層から中心部まで段階的に搗精した.いずれの分級粉もパンのボリュームは小さく,硬くなった.さらにドウの粘弾性(圧縮応力,弾性率,粘性係数)は増加した.ドウ中のSH基含量は市販の強力粉よりも多く含まれていたが,SS結合の量は少なかった.いずれの分級粉も単独では,良好な製パン性を示さなかった.通常に製粉された農林61号(N61)への10%の分級粉A-4(70-60%),A-7(40-30%)の代替により,比容積はN61単独の場合よりも若干増大した.更にヘミセルラーゼ(Hem)を添加すると,パンの体積は明らかに大きくなり,軟らかくなった.ドウの顕微鏡観察ではN61単独の場合よりもグルテンマトリックスが太ぐなり,ほとんどの澱粉粒子が包まれていた.N61への10%の分級粉A-4(70-60%),A-7(40-30%)の代替により,Hemの添加の有無にかかわらずドウの物性と製パン性を明らかに改善することがわかった.

Characteristics of wheat flour graded by polishing and the effect of the graded flour substitution with conventionally milled flour on the physical properties of wheat dough and bread were studied. When wheat grains are milled by the conventional method, most of the fibers and minerals are lost. For that reason, a polished-grading method which keeps whole part of grains was introduced. Wheat grains were gradually polished in a:stepwise manner from the outer layer by 10% of the total weight to the core of the original soft-type wheat grain Normn 61. The loaf volumes of all graded flours were distinctly smaller than that of conventionally milled Normn 61 (N61) and the bread crumbs were quite hard. All graded flours clearly increased viscoelastic properties such as compression stress, modulus of elasticity and viscosity coefficient. The graded flours had a higher SH content, whereas there was a lower SS content in dough than conventionally milled hard-type flour. Any fraction of the polishedgraded flours alone did not have good baking properties. When 10% of N61 was substituted with a fraction of the graded flour, A-4 (70-60% of original grains) or A-7 (40-30%), the specific volume increased slightly as compared with that of N61 alone. Moreover, the addition of hemicellulase to the combined flour improved the loaf volume distinctly, and the bread crumbs became quite soft. Microscopic observation of the dough showed that the gluten matrix became thicker and most of the starch granules were sufficiently covered with the matrix, as compared with N61 alone. From these results, a 10% substitution of graded flours A-4 and A-7 to N61 with or without hemicellulase was found to improve some of the viscoelastic and baking properties of wheat dough.

収録刊行物

  • 応用糖質科学 : oyo toshitsu kagaku = Journal of applied glycoscience

    応用糖質科学 : oyo toshitsu kagaku = Journal of applied glycoscience 46(4), 413-422, 1999-12-01

    日本応用糖質科学会

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各種コード

  • NII論文ID(NAID)
    10008259371
  • NII書誌ID(NCID)
    AN10453916
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13403494
  • NDL 記事登録ID
    4976529
  • NDL 雑誌分類
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL 請求記号
    Z17-15
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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