小麦粉の粒度分布による用途分類

DOI Web Site 被引用文献3件 参考文献5件

書誌事項

タイトル別名
  • Classification of Various Wheat Flour with Granule Size Distribution.
  • コムギコ ノ リュウド ブンプ ニ ヨル ヨウト ブンルイ

この論文をさがす

抄録

Classification of various wheat flour was undertaken on the bases of pattern similarity in the granule size distribution. Four kinds of flour on the market with the different usage -flour for bread making, Chinese noodle making, Japanese noodle making and cake making- were tested along with 60% flour obtained from six different varieties of imported and five different varieties of domestic wheat's. Sixty % flour were prepared by the laboratory scale Bühler Test Mill and granule sizes of all flour were measured with the Coulter Counter. Comparing the four commercial flour, the average granule of bread making flour was the largest in size, followed by Chinese noodle making flour, Japanese noodle making flour and cake making flour. Each showed a distinct granule size distribution pattern. Among the 60% flour prepared by the teat mill, flour from imported hard type wheat (1CW) showed its peak at the large size portion, nearly 100μm, whereas the soft type wheat (WW) showed the peak at the small size portion, nearly 25μm. Three domestic varieties showed the peak at both side, the large and small size portion. The granule size distribution pattern of bread making flour was very much similar to that of Chinese noodle making flour. Pattern similarity value (PSV) was 0.999. However, the pattern of bread making flour was very different from those of Japanese noodle making flour and cake making flour, the PSV being 0.914, 0.679 respectively. The granule size distribution of 60% flour obtained from imported hard type (1CW) and soft type (WW) wheat differed entirely. Their PSV was 0.808. Among the domestic wheat, Horosiri-komugi showed close resemblance to imported hard type wheat, bread making flour and Chinese noodle making flour, the PSV's being 0.957, 0.994 and 0.992 respectively. PCV's of Chihoku-komugi with the imported soft type wheat and Japanese noodle making flour were 0.954 and 0.995 respectively, bearing similarity. Nohrin-61, Shirogane-komugi and Asakaze-komugi were similar to cake making flour with their PSV's 0.975, 0.971 and 0.969 respectively. The result showed that by preparing 60% flour with laboratory scale Bühler Test Mill and measuring its granule size distribution pattern, the suitable usage of any unknown wheat could be classified.

収録刊行物

被引用文献 (3)*注記

もっと見る

参考文献 (5)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ