岐阜県内産小麦粉の製パン性について  [in Japanese] Comparison of domestic and imported wheat flours in baking  [in Japanese]

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Author(s)

Abstract

We investigated the bread baked using the native wheat flour produced in Gifu Prefecture. Comparison of the bread baked using imported and domestic wheat flours, showed that the specific loaf volume was higher in the domestic than in the imported bread. However, the crust was coarse in the domestic than in the imported bread. The increase in the ratio of domestic wheat flour to the imported wheat flour had no effect on the specific loaf volume, pH and moisture content. The bread baked using 30% domestic wheat flour produced the best color and overall appearance.We investigated the bread baked using the native wheat flour produced in Gifu Prefecture. Comparison of the bread baked using imported and domestic wheat flours, showed that the specific loaf volume was higher in the domestic than in the imported bread. However, the crust was coarse in the domestic than in the imported bread. The increase in the ratio of domestic wheat flour to the imported wheat flour had no effect on the specific loaf volume, pH and moisture content. The bread baked using 30% domestic wheat flour produced the best color and overall appearance.

Journal

  • 岐阜市立女子短期大学研究紀要

    岐阜市立女子短期大学研究紀要 54, 113-117, 2004

    Gifu City Women's College

Cited by:  1

Codes

  • NII Article ID (NAID)
    110004449269
  • NII NACSIS-CAT ID (NCID)
    AN10208264
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Journal Type
    大学紀要
  • ISSN
    09163174
  • NDL Article ID
    7704964
  • NDL Source Classification
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z22-67
  • Data Source
    CJPref  NDL  NII-ELS  IR 
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