The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
スポンサーリンク
概要
- 論文の詳細を見る
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properties of the dough of the mixed flour such as the mixing, physical and gas retention properties were similar to the commercial foreign hard flour called Camellia. (2) The baking quality, mainly the specific loaf volume and crumb grain, of the bread from Hokushin-Wildcat blend was similar or superior to Camellia except for the color of the crumb and the staling of the bread. (3) The bread from the 50% Wildcat blend staled a little faster, and the specific loaf volume and crumb grain was better than Camellia. The slightly rapid staling of this bread was attributed to the retrogradation rate of the starch, which was somewhat higher than that in Camellia. (4) The retrogradation of starch in the bread from the 50% Wildcat blend was a little faster than Camellia because of the lower water content of the bread due to the slightly less absorbed water of this flour.
- 社団法人 日本食品科学工学会の論文
- 2001-05-01
著者
-
TAKATA Kanenori
Bread Wheat Research Team, National Agricultural Research Center for the Western Region
-
MIURA Hideho
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
-
Oda Yuji
Department Of Upland Agriculture Research National Agicultural Research Center For Hokkaido Region
-
Oda Yuji
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region (narch)
-
Yada H
National Agriculture Res. Center For Hokkaido Region
-
Iriki Norio
Department Of Low-temperature Sciences National Agricultural Research Center For The Hokkaido Region
-
Miura Hideho
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
-
Nishio Zenta
National Agricultural Research Center For The Hokkaido Region (memuro)
-
Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
-
YAMAUCHI Hiroaki
Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station
-
NISHIO Zenta
Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station
-
TAKATA Kanenori
Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station
-
ODA Yuji
Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station
-
YAMAKI Kazufumi
Department of Agricultural Food, Hokkaido Food Processing Research Center
-
ISHIDA Nanako
Department of Crop Science, Obihiro University of Agriculture and Veterinary Medicine
-
Oda Yuji
Upland Agriculture Research Center Hokkaido National Agricultural Experiment Station
-
Takata Kanenori
Bread Wheat Research Team National Agricultural Research Center For The Western Region
-
Yamaki Kazufumi
Department Of Agricultural Food Hokkaido Food Processing Research Center
-
Takata Kanenori
National Agriculture Research Center For Western Region
-
Nishio Zenta
National Agricultural Research Center for Hokkaido Region, Memuro Research Station
関連論文
- A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
- Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
- Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
- Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
- Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats
- Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
- Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
- Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of Starch Distribution within One Tuber and Tissue Structure
- Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars
- Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
- Hepatoprotective Effects of Purple Potato Extract against D-Galactosamine-Induced Liver Injury in Rats
- Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
- Bread-Making Quality of Wheat/Rice Flour Blends
- The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
- Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats
- Microsatellite marker-assisted selection of fusarium head blight resistance in backcrossed Japanese winter wheat lines
- Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten
- Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
- Bacterial Adjunct to Improve the Quality of Alkaline Noodles
- Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
- Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
- Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
- Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice
- The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
- The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
- Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests
- Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line
- Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
- Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
- Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
- Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
- Effect of Shuttle Breeding with Rapid Generation Advancement on Heading Traits of Japanese Wheat
- Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins
- An LMW-s Glutenin Gene of a Hard Red Winter Wheat is Similar to an LMW-s Gene of a Canadian Western Extra-strong Wheat
- Structural Elucidation of 4-(Cystein-S-yl)butyl Glucosinolate from the Leaves of Eruca sativa
- Characterization of a Novel High-Molecular-Weight Glutenin Subunit Pair 2.6+12 in Common Wheat Landraces in the Xinjiang Uygur Autonomous District of China
- Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat
- Novel High Molecular Weight Glutenin Subunits at the Glu-D1 Locus in Wheat Landraces from the Xinjiang District of China and Relationship with Winter Habit
- Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
- Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
- Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
- Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines
- Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test
- Intraspecific Divergence of Saccharomyces kluyveri as Revealed by the Nucleotide Sequences of 18S-28S rRNA Spacer Regions and α-Galactosidase MEL Genes
- Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat
- Comparison of five puroindoline alleles on grain hardness and flour properties using near isogenic wheat lines