アマランス粉の代替によるドウの物性と製パン性に及ぼす効果 Effect of Amaranth Flour on Some Properties of Wheat Dough and Bread

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Abstract

アマランス粉を代替した小麦粉ドウの物性と製パン性についてホームベーカリーを用いて検討した.アマランス粉5%の代替ではパンの比容積は有意に増大したが,それ以上では代替量につれて比容積は明らかに減少した.アマランス10%の代替粉にヘミセルラーゼ1250U以上を添加すると比容積は明らかに増大した.ファリノグラフにおけるドウの安定性はアマランス粉10%の代替により顕著に減少した.ドウの粘弾性(圧縮応力,弾性率,粘性係数)は10%の代替により無添加に比べ明らかに固くなった.SEM観察により,アマランス粉代替ドウのグルテンは固くなることがわかった.乳化剤ステアリル乳酸カルシウム,あるいはヘミセルラーゼをアマランス10%代替した小麦粉に添加すると明らかに比容積を増大することがわかった.

The effect of amaranth flour substitution on some rheological properties of wheat flour dough and bread was studied by using a home baker. At 5% amaranth flour substitution, the loaf volume was significantly larger than the control; thereafter it decreased distinctly as the amount of amaranth flour substitution increased. The addition of more than 1250 U hemicellulase per kg of flour to the 10% amaranth flour-substituted wheat flour increased the loaf volume significantly . Farinograph data showed that the stability time of the wheat flour dough decreased with 10% amaranth flour substitution . Based on the viscoelastic parameters, such as compression stress, modulus of elasticity, and viscosity coefficients, the 10% amaranth flour-substituted wheat flour doughs were distinctly harder than the control dough. Scanning electron microscopic observations showed that the gluten of the amaranth flour-substituted wheat flour dough seemed to be slightly rigid . The addition of calcium stearoyl-2-lactylate (CSL) and/or hemicellulase to the 10% amaranth flour-substituted wheat flour clearly increased volume of the bread loaf.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 46(1), 23-30, 1999-03-31

    The Japanese Society of Applied Glycoscience

References:  19

Cited by:  4

Codes

  • NII Article ID (NAID)
    10008258566
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4785619
  • 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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