Bread-making Quality of Wheat Flour Produced in Gifu Prefecture : Granule Size Prepared with Different Mills

岐阜県産小麦粉の製パン性の検討 : 製粉法による粒度の面から [in Japanese] Bread-making Quality of Wheat Flour Produced in Gifu Prefecture : Granule Size Prepared with Different Mills [in Japanese]

- 堀光代 HORI Mitsusyo
- 岐阜市立女子短期大学 Gifu City Women's College
- 長野宏子 NAGANO Hiroko
- 岐阜大学 Gifu University
- 阿久澤さゆり [他] AKUZAWA Sayuri
- 東京農業大学 Tokyo University of Agriculture
- 下山田真 SHIMOYAMADA Makoto
- 宮城大学 Miyagi University
- 吉田一昭 YOSHIDA Kazuaki
- 岐阜県農業技術センター Gifu Prefectural Agriculral Technology Center

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Author(s)

- 堀光代 HORI Mitsusyo
- 岐阜市立女子短期大学 Gifu City Women's College
- 長野宏子 NAGANO Hiroko
- 岐阜大学 Gifu University
- 阿久澤さゆり [他] AKUZAWA Sayuri
- 東京農業大学 Tokyo University of Agriculture
- 下山田真 SHIMOYAMADA Makoto
- 宮城大学 Miyagi University
- 吉田一昭 YOSHIDA Kazuaki
- 岐阜県農業技術センター Gifu Prefectural Agriculral Technology Center

Abstract

岐阜県産小麦粉(中国152号)の製パン性を製粉方法による粒度の面から検討した。ロール製粉機による製粉(中国152号(I)),テストミルによる製粉(中国152号(II))の2種類で製粉し,これらの小麦粉粒度,色差,製パン性等を比較した。小麦粉の平均粒度は,中国152号(I)95.5μm,同(II)56.9μmであった。粒度分布タイプも異なり,中国152号(I)にふすまの混入が示唆された。小麦粉の色差は「感知できるほど」の差がみられた。製パン結果では,比容積は中国152号(II)が(I)より高い結果であった。パンの色差は,小麦粉の色差結果より差が大きかった。パンのクリープ試験結果では,中国152号(II)は1CWに近く,中国152号(I)と(II)には顕著な差がみられた。パンの品質評価は,中国152号(I)の焼き色と色相の2項目が低かった。官能評価では中国152号(I)は(II)と比較して香り以外のすべての項目で低い評価であった。

The bread-making quality of the flour produced in Gifu (Chugoku 152) was examined in relation to the granule sizes prepared with two different mills, a roll mill (Chugoku 152-I) and a test mill (Chugoku 152-II). Such properties as the granule size, color and bread-making quality were compared between the two samples. The respective mean granule sizes for Chugoku 152-I and 152-II were 95.5μm and 56.9μm. The granule size distribution was also different between the two, indicating that Chugoku 152-I contained bran. There was also a noticeable difference in color. The specific volume was higher for Chugoku 152-II than for 152-I, while the color difference of the bread was greater than that of the flour. Creep test results showed that Chugoku 152-II was markedly different from 152-I and closer to 1CW. Chugoku 152-I produced poor bread quality in crust color and tint, while the sensory evaluation indicated Chugoku 152-I to have poorer quality than 152-II in all factors except aroma.

Journal

Journal of cookery science of Japan

Journal of cookery science of Japan 43(1), 31-37, 2010-02-05

日本調理科学会

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岐阜県産小麦粉の製パン性の検討 : 製粉法による粒度の面から [in Japanese] Bread-making Quality of Wheat Flour Produced in Gifu Prefecture : Granule Size Prepared with Different Mills [in Japanese]

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