モチ性大麦粉代替による小麦粉ドウの粘弾性と製パン性について Effect of the Substitution of Waxy-barley Flour on the Viscoelastic Properties of Wheat Dough and Bread Making

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Abstract

モチ性の大麦粉を代替した小麦粉ドウを用い,その物性と製パン性を検討した.0.3%CSL添加条件下で,モチ性大麦粉20%以上の代替によりパンの容積は,コントロールに比べ顕著に減少した.しかし,モチ性大麦粉と,ノンワキシー(ドラフト)大麦粉とでは顕著な差は見られなかった.ファリノグラフ試験では,20%モチ性大麦粉の代替粉の到達時間はコントロールと変わらなかったが,リパーゼ,CSLおよびその両者を含むモチ性粉の最適ドウ形成時間,安定性は顕著に減少した.一方,吸水率はコントロールに比べ有意に増大した.また,圧縮応力,弾性率,粘性係数はいずれもリパーゼ,CSLおよびその両者を含むモチ性大麦粉の代替によりコントロールに比べ有意に減少した.糊化温度およびエンタルピーについては無代替のコントロールに比べ,やや増大する傾向を示した.走査型電顕の観察ではモチ性大麦粉の代替により外観的にややなめらかになり,かつグルテンが澱粉粒の全体を包み込んでいた.保存中のパンのクラムは30%のモチ性大麦粉の代替のみで有意に硬くなった.

The effect of waxy-barley flour substitution on the physical properties of wheat dough and bread was studied. The substitution of more than 20% waxy-barley flour in the presence of 0.3% calcium stearoyl-2-lactylate (CSL) decreased the loaf volume significantly, compared with the control, but no distinct differences between the loaf volume made with waxy and nonwaxy (draft) barley flours were observed. In farinograph mixing, 20% substitution of waxy-barley flour in wheat dough did not change the arrival time of the dough, but the substitution of the waxy-barley flour with lipase or CSL, or both, decreased the development and stability times from those of the control, whereas the water absorption ratio was significantly greater than in the control. Similarly, the compression stresses, modulus of elasticity, and viscosity coefficient of 20% substitution of waxy-barley flour in dough with lipase, CSL, or both were significantly lower than those of the control. The substitution of waxy-barley flour in dough tended to slightly increase the gelatinization temperature and enthalpy over that of the control. Under the scanning electron microscope, the substitution of waxy-barley flour in dough was somewhat smooth in appearance, and the starch granules were completely covered with gluten. The firmness of bread crumbs during storage was significantly increased only at 30% substitution of waxy-barley flour in wheat flour.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 45(4), 385-391, 1998-12-01

    The Japanese Society of Applied Glycoscience

References:  11

Cited by:  4

Codes

  • NII Article ID (NAID)
    10008258418
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4635670
  • 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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