ドウおよびパンの改良新食品素材としてのキノア粉 Quinoa Flour as a New Foodstuff for Improving Dough and Bread

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Author(s)

    • 森田 尚文 MORITA Naofumi
    • 大阪府立大学大学院農学生命科学研究科 Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
    • 平田 智佳子 HIRATA Chikako
    • 大阪府立大学大学院農学生命科学研究科 Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
    • 朴 商夏 [他] PARK Sang Ha
    • 大阪府立大学大学院農学生命科学研究科 Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
    • 光永 俊郎 MITSUNAGA Toshio
    • 近畿大学農学部食品栄養学科・食品総合研究所 Department of Food and Nutrition, Faculty of Agriculture and Institute for Comprehensive Agriculture, Kinki University

Abstract

新食品素材としてのキノア粉代替のドウおよび製パン特性についてレオメーター,ファリノグラフ,示差走査熱量計等により検討した.硬質小麦粉に7.5-10%のキノアを代替すると,パンの比容積は無添加のコントロールよりも有意に増大したが,15%以上の添加では明らかに減少した.しかしリパーゼ75ppm(対粉当り)と15%キノアの代替により,その比容積は明らかに無添加のものより増大した.パンのクラムはキノアの代替量の増加に伴い硬くなったが,リパーゼとの併用により保存中の老化は抑制された.示差走査熱量測定によりキノアの代替による澱粉の糊化温度および糊化エンタルピー変化は無添加のものよりも明らかに大きくなった.ドウの粘弾性についてはキノアとリパーゼの併用により圧縮応力,弾性率を減少させドウを軟らかくするとともに吸水率および安定性を低下させる傾向がみられた.以上,キノア粉の代替とリパーゼの併用により製パン性を改良することが明らかとなった.

Characteristics of dough and bread containing quinoa flour as a new foodstuff were studied using a rheometer, a farinograph, differential scanning calorimeter (DSC) and so on. Substitution of 7.5 to 10% of quinoa flour for hard-type wheat flour significantly increased the loaf volume of bread over that of the control, but more than 15% substitution distinctly decreased the volume. However, a combination of microbial lipase (75 ppm) and 15% substitution of quinoa flour resulted in a loaf volume that was distinctly more than that of the control. The hardness of bread crumbs increased in proportion to the amount of quinoa flour substitution. Combining the quinoa flour with lipase suppressed the staling of bread during storage and maintained softness by the liberation of monoglyceride from lipids. DSC data showed that substitution of quinoa flour resulted in a distinctly higher gelatinization temperature and gelatinization enthalpy compared with that of the control. As for the viscoelastic properties of the dough, combining quinoa flour (5 to 10% substitution) and lipase (75 ppm) resulted in reduction of compression stress and the modulus of elasticity, a slight softening of the dough, and slight decreases in the water absorption and the stability of the dough. From these results, a combination of quinoa flour substitution and lipase addition was found to improve bread qualities.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 48(3), 263-270, 2001-07-01

    The Japanese Society of Applied Glycoscience

References:  12

Codes

  • NII Article ID (NAID)
    10008252871
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    5831497
  • 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  NDL  J-STAGE  JASI 
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