米粉, そば粉, 大豆粉添加並びに甘味料の置換がクレープの性状と嗜好に及ぼす影響  [in Japanese] Effects of Addition of Rice Flour, Buckwheat Flour and Soybean Flour and Substitution of Sweeteners on Properties and Taste of Crape  [in Japanese]

家庭で簡単にクレープを作る目的で、材料の一部を米粉に置換したクレープを調製し、さらにそば粉、大豆粉を代換し、並びに甘味料の庶糖を黒糖、フラクトオリゴ糖に置換し調製したものにつき検討した。1)クレープ調製での米粉の最適置換量は50%で、バッターの流体はチキソトロピー現象を経て、ニュートン流体に近い挙動を示し降伏値も認め、小麦粉100%製品に比べ粘度は低下し、放置は1時間でよかった。この製品はしっとり軟らかく、色、総合評価に有意に好まれる判定で、小麦粉100%製品より優れていた。2)米粉50%置換クレープのそば粉並びに大豆粉の最適置換量は前者が25%、後者12.5%の製品で、何れもバッター粘度は米粉製品より粘度が増し、硬さや色に良好な評価を得た。3)甘味料の相違の米粉置換クレープの引っ張り試験の値の差は極めて僅少であった。HPLC分析による製品中の糖の成分物質はフラクトオリゴ糖のGF_4・GF_3・GF_2、sucrose、lactose、glucose、fructoseが分離・定量された。食味的には黒糖製品とフラクトオリゴ糖製品は庶糖製品に比べて、多少差を生じたが有意差は認められなかった。

An attempt was made to substitute rice flour, buckwheat flour or soybean flour for wheat flour so as to prepare the home made crapes. Further sucrose, which was used as a sweetener, was substituted with mu-scovado or fructooligosaccharides. A series of the examinations were made with each batter and crape prepared for obtaining informations on the viscosity, texture characteristics, taste and so on. The results obtained are summarized as follows. 1) The optimum amount of rice flour to be substitutedin the preparation of crape was 50%. The batter was a thixotropic fluid and its viscosity decreased. Therefore, an hour was sufficient to allow to stand : the batter. The product was moist and soft, and showed an excellent texture with a favorite color. It was superior to the one of 100% of wheat flour. 2) Batters prepared by substituting 25% of buckwheat flour or 12.5% of soybean flour showed increase of viscosities. The products obtained in these cases were better evaluated in hardness and color. 3) The substitution of sweeteners caused a little changes in viscosity and physical properties. According to HPLC analysis, fructooligosaccharides including GF_4, GF_3, GF_2, sucrose, lactose, glucose and fructose were isolated and determined. The product differed somewhat in the taste.