製パン性とドウの物性に及ぼす分級小麦粉代替の影響 Effect of Polished-graded Flour Substitution to Commonly Milled Wheat Flour on the Properties of Dough and Bread

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Author(s)

    • 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
    • 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

Abstract

通常に製粉された農林61号の小麦粉(N61)に同じ穀粒を外層より搗精分級した分級粉を代替し,最適な製パン法およびドウの物性について検討した.全穀粒重量の70-40%層から得られる分級粉(FractionB)をN61の30あるいは50%代替し,水分の添加量を小麦粉重量の75%あるいは85%として製パンすると,N61単独よりもパンの体積は大きくかつ軟らかくなった.さらに,この代替小麦粉にペントサナーゼ(PEN)およびセルラーゼ(CEL)を添加すると,N61の単独よりも顕著にパンの体積は大きくかつ老化抑制効果が認められた.特に85%の水分を含む50%の代替粉ではPENおよびCELの添加によって,粘弾性(弾性率,粘性係数)はN61単独の場合よりも増加した.生地の最適ドウ形成時間は低下したが,生地の安定性は増加した.DSCの結果,糊化エンタルピーがやや減少し,SEM観察では,ドウ中の澱粉粒子は伸展性のあるグルテン組織に囲まれ,発酵中の膨化も促進されていた.また焼成後のパン中には十分な澱粉の糊化が観察された.分級粉で代替されたN61が良好なドウの物性と製パン性を保つためには,適当な水分量とペントサンおよびセルロースを加水分解するPENあるいはCELの添加が必要であった.

The optimum conditions for breadmaking composed of various amounts of polished-graded flour and commonly milled soft-type wheat cultivar ‘Norm 61’ (N61) were studied. The viscoelastic properties of the doughs were also tested. When 30 or 50% of N61 was substituted with the 70-40% graded flour (Fraction B) of the whole wheat grain, the loaf volume and softness of bread crumbs increased with optimum amounts of water of 75 and 85%, respectively. Moreover, the addition of pentosanase (PEN) or cellulase (CEL) to the substituted N61 distinctly improved the loaf volume and retarded the retrogradation of bread crumbs as compared with those of N61 alone. Especially, the addition of PEN or CEL to the 50% graded-flour-substituted N61 having 85% water clearly increased viscoelastic parameters, such as the modulus of elasticity (y) and viscosity coefficient (v), as compared with those of N61 alone. In Farinograph data, 50% graded-flour-substituted N61 also decreased the arrival and development times, but increased the stability time. For the DSC result, 50% substitution tended to decrease gelatinization enthalpy with the addition of PEN or CEL. Microscopic observation of the 50% graded-flour-substituted N61 containing PEN showed that most of the starch granules were covered with extensible gluten and expanded still more during fermentation. In the case of the dough with the optimum water content, the gluten matrix was more fibrous and continuous, followed by sufficient gelatinization of starch granules as compared with N61 alone. Therefore, in the case of substituted N61 flour with graded flour, the optimum amount of water and hydrolysis of pentosan or cellulose in the endosperm and bran by PEN or CEL were needed to make good dough and baking properties.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 47(1), 1-12, 2000-03-31

    The Japanese Society of Applied Glycoscience

References:  20

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008251393
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    5397125
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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