Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging

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概要

• 論文の詳細を見る

• The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) and the winter wheat cultivar (Kitanokaori). The specific loaf volume increased for 4 weeks after milling in all cultivars. The decrease in the breaking deformation of dough continued for 8 weeks in all cultivars and showed a higher negative correlation coefficient to the specific loaf volume. In addition, a greater increase of specific loaf volume was observed by decreasing the breaking deformation in a cultivar with less breaking deformation immediately after milling. Farinograph stability increased for 2 weeks after milling and also showed higher correlation coefficients to specific loaf volume. Water absorption showed higher correlation coefficients to the breaking deformation in Haruyutaka and Haruyokoi but a negative correlation in Kitanokaori. The breaking force, gassing power, and vacuum expansion volume of dough showed lower correlation coefficients to the specific loaf volume in all cultivars. Overall, a higher correlation coefficient was observed among breaking deformation decrease, farinograph stability, and specific loaf volume during flour storage. The relationship between the breaking deformation immediately after milling and the increasing rate of specific loaf volume would be a useful indicator of flour aging maturity.

• 社団法人　日本食品科学工学会の論文
• 2004-05-01

著者

• TAKATA Kanenori

  Bread Wheat Research Team, National Agricultural Research Center for the Western Region

• YAMAUCHI Hiroaki

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• Yada H

  National Agriculture Res. Center For Hokkaido Region

• FUNATSUKI Wakako

  Department of Low-Temperature Science, National Agricultural Research Center for Hokkaido Region (NA

• IRIKI Norio

  Department of Low-Temperature Science, National Agricultural Research Center for Hokkaido Region(NAR

• Iriki Norio

  Department Of Low-temperature Sciences National Agricultural Research Center For The Hokkaido Region

• Ito Miwako

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Nishio Zenta

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Tabiki Tadashi

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Tabiki Tadashi

  Wheat Breeding Lab. Dep. Of Upland Agriculture National Agricultural Res. Center For Hokkaido Region

• Nishio Zenta

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Takata Kanenori

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Tabiki Tadashi

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Ito Miwako

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Yamauchi H

  Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region

• Yamauchi Hiroaki

  Department Of Food Science And Technology Faculty Of Agriculture

• Funatsuki Wakako

  Department Of Crop Breeding National Agricultural Research Center For Hokkaido Region (narch)

• Takata Kanenori

  Bread Wheat Research Team National Agricultural Research Center For The Western Region

• Takata Kanenori

  National Agriculture Research Center For Western Region

• Nishio Zenta

  National Agricultural Research Center for Hokkaido Region, Memuro Research Station

• NISHIO Zenta

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

• TAKATA Kanenori

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

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