表面研削による北海道産麺用小麦の高品質全粒粉を活用したパン製造技術（平成24年度日本食品科学工学会技術賞）

DOI 日本農学文献記事索引 Web Site 被引用文献1件 参考文献3件

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タイトル別名
  • Development of Abrasion Processing of Wheat Grain and Baking Technology with High-quality Whole Wheat Flour of Hokkaido Noodle Cultivars
  • ヒョウメン ケンサク ニ ヨル ホッカイドウサンメンヨウ コムギ ノ コウヒンシツ ゼン リュウフン オ カツヨウ シタ パン セイゾウ ギジュツ(ヘイセイ 24ネンド ニホン ショクヒン カガク コウガッカイ ギジュツショウ)

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抄録

Whole wheat flour is rich in dietary fiber, vitamins and minerals when compared with commercial flour lacking bran and germ. However, whole wheat flour prepared by conventional milling contains roughly ground bran and causes elastic deformation of the gluten membrane and degradation of bread quality. Cleaning of the wheat seed coat is an important step in the process of preparing hygienic whole wheat flour. It is also important to prepare fine scratches on the seed coat in order to finely pulverize the bran. Milling of wheat grain was carried out using a stainless steel mortar developed by NFRI, and this enabled the preparation of whole wheat flour with finely pulverized wheat bran. Bread products made from fresh ground whole wheat flour showed high quality with superior flavor. In this study, we outline the novel surface treatment technology used to prepare hygienic whole wheat flour with finely pulverized wheat bran, and the techniques for producing high-quality whole wheat bread from the noodle wheat “Kitahonami”.

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