クッキーの性状に及ぼす小麦粉中のグルテン含量の影響

DOI Web Site 被引用文献7件

書誌事項

タイトル別名
  • The influence of gluten in flour on qualities of cookies.
  • クッキー ノ セイジョウ ニ オヨボス コムギコチュウ ノ グルテン ガンリョ

この論文をさがす

抄録

The influence of gluten content in flour on the qualities of cookies was investigated. By the use of flour containing 4 levels of gluten (0%, 4%, 8%, 12%), cookies were prepared with the ingredient ratio of 45% flour, 26% butter, 21% sugar and 8% egg. The hardness of dough, and the rate of apparent expansion, the rate of water absorption, the apparent fracture parameters and the Hunter's color scale of the cookies were measured and these cookies were also evaluated by sensory test. The results obtained were as follows: (1) With the increase of gluten content in flour from 0% to 4%, 8% and 12%, the hardness of dough, and the apparent fracture stress and energy of cookies increased, while their lightness of color and the rate of apparent expansion decreased. (2) In the sensory evaluation, cookies with a lower level of gluten showed a lighter, softer, more brittle, better disintegration in mouth and more sweetness. (3) In the relation between the physical and the sensory parameters, there was a good correspondence between the Hunter's color and the score of color, between the apparent fracture stress and the hardness, between the apparent fracture energy and the shortness, and between the rate of apparent expansion or water absorption and the disintegration in mouth, respectively.

収録刊行物

被引用文献 (7)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ