春まきコムギ品種「はるきらり」と「春よ恋」の製粉特性,生地物性およびパン体積の差異 Differences in Milling and Bread-making Properties between Hard Spring Wheat Cultivars “Harukirari” and “Haruyokoi”

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本研究は,北海道の春まきコムギ優良新品種「はるきらり」を上川農業試験場 (北海道上川郡比布町) にて3年間栽培・試験し,収穫物である子実の製粉特性ならびに小麦粉の製パン性といった品質特性について,基幹品種「春よ恋」と比較することで評価したものである.品質特性は,子実については子実タンパク質含有率,子実灰分含有率,製粉工程でのミドリング粉量に対するブレーキ粉量 (BM率) で,小麦粉については小麦粉タンパク質含有率,小麦粉灰分含有率,生地吸水率,グルテンインデックス,パン体積で評価した.小麦粉タンパク質含有率ならびに小麦粉灰分含有率は,それぞれ同じ子実タンパク質含有率,同じ子実灰分含有率であれば,「春よ恋」が「はるきらり」よりも高かった.BM率は,両品種とも子実タンパク質含有率と正の相関を示し,同じ子実タンパク質含有率であれば,「はるきらり」が「春よ恋」よりも高かった.さらに,小麦粉タンパク質含有率は,吸水率,パン体積,可溶性ポリマー含有率 (EPP),可溶性モノマー含有率 (EMP) および不溶性モノマー含有率 (UMP) と正の相関を示し,グルテンインデックスと負の相関を示した.一方で,「はるきらり」は,「春よ恋」よりも吸水率が低く,グルテンインデックスが低く,パン体積が大きく,EPP と EMP が高く,不溶性ポリマー含有率 (UPP) が低かった.

The hard spring wheat cultivars “Harukirari” and “Haruyokoi” were cultivated at the Kamikawa Agricultural Experiment Station, Hokkaido, for 3 years and their grain protein content, wheat ash content, flour protein content, flour ash content, ratio of break flour to middling flour (BM), dough water absorption, gluten index, and loaf volume were evaluated. The flour sifted from “Harukirari” had lower protein and ash contents than the flour sifted from “Haruyokoi”. BM increased with the increase in the grain protein content, and was higher in “Harukirari” than in “Haruyokoi”. As the flour protein content increased, dough water absorption and loaf volume increased, while the gluten index decreased. Dough water absorption and gluten index were lower in “Harukirari” than in “Haruyokoi”, and loaf volume was larger in “Harukirari” than in “Haruyokoi”, while the flour protein content was similar. Size-exclusion high-performance liquid chromatography revealed that the extractable polymeric protein content (EPP), extractable monomeric protein content (EMP), and unextractable monomeric protein content were positively correlated with the flour protein content. EMP, which mainly consists of gliadins, increased with the increase in flour protein content. When the flour protein content was the same, EPP and EMP were higher in “Harukirari” than in “Haruyokoi”. However, the unextractable polymeric protein content was lower in “Harukirari” than in “Haruyokoi”.

収録刊行物

  • 日本作物學會紀事

    日本作物學會紀事 82(1), 49-55, 2013

    日本作物學會

各種コード

  • NII論文ID(NAID)
    130004461963
  • NII書誌ID(NCID)
    AN00189888
  • 本文言語コード
    JPN
  • 資料種別
    Journal Article
  • ISSN
    0011-1848
  • NDL 記事登録ID
    024233428
  • NDL 請求記号
    Z18-342
  • データ提供元
    NDL  IR  J-STAGE 
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