Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
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概要
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The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were compared with those of flour made from representative bread wheat classes, No.1 Canada western red spring (1CW) and Hard red winter (HRW). There was not a large difference in the bread-making quality of the above four flour types, except that the water absorption of the Kitanokaori flour was high, and the gassing power of the dough was low. Bread made from the two above-mentioned Japanese flour types (two new bread varieties) were quite soft after baking, and the degree of staling (changes in hardness) were somewhat lower than those made with 1CW and HRW. The cohesiveness of the two new bread varieties, i.e., the index of bread elasticity, showed higher values than those of others up to 1 day of storage. From the analysis of bread staling and the retrogradation of starch in bread, it was proven that the staling rate and starch retrogradation rate constants of the two new bread varieties were approximately the same as those of bread made from 1CW and HRW but the starch retrogradation of the new bread varieties was somewhat slower than that of the others up to 2 days of storage. The analysis of hardness and cohesiveness of the flour and starch gel from the above four flour types indicated that the softness and high cohesiveness of the two new bread varieties after baking were, to a great extent, the result of the soft texture of starch gel in these varieties. These results showed that the somewhat slow staling, especially staling in the early stage, and the extreme softness after baking of the two new bread varieties were attributed to the soft texture and low retrogradation of starch gel in the bread, which was related to the lower amylose content of these new flour types.
- 社団法人 日本食品科学工学会の論文
- 2007-05-01
著者
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YAMAUCHI Hiroaki
Memuro Research Station, National Agricultural Research Center for Hokkaido Region, NARO
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Nakao Takashi
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Kim Sun-ju
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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MATSUURA ENDO
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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TAKIGAWA Shigenobu
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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HASHIMOTO Naoto
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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NODA Takahiro
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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ITO Miwako
Memuro Upland Farming Research Station, National Agricultural Research Center for the Hokkaido Regio
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FUKUSHIMA Michihiro
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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SARKER Zaidul-Islam
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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HORIBATA Tetsuya
Department of Applied Biological Science, Fukuyama University
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NAKAURA Yoshiko
Department of Applied Biological Science, Fukuyama University
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INOUCHI Naoyoshi
Department of Applied Biological Science, Fukuyama University
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Sarker Zaidul-islam
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Kim S‐j
Chiba Univ. Chiba Jpn
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Kim Sun-ju
Graduate School Of Science And Technology Chiba University
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Matsuura Endo
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Matsuura Endo
National Agricultural Research Center For Hokkaido Region
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Horibata Tetsuya
Department Of Applied Biological Science Fukuyama University
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Inouchi Naoyoshi
Department Of Applied Biological Science Fukuyama University
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Takenaka Shigehito
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Ito Miwako
National Agricultural Research Center For The Hokkaido Region (memuro)
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Kim Sun-ju
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region (narch)
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Nakaura Yoshiko
Department Of Applied Biological Science Faculty Of Life Science And Technology Fukuyama University
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Nakaura Yoshiko
Department Of Applied Biological Science Fukuyama University
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Yamauchi Hiroaki
Memuro Research Station National Agricultural Research Center For Hokkaido Region Naro
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Hashimoto Naoto
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Inouchi Naoyoshi
Department Of Applied Biological Science Faculty Of Life Science And Technology Fukuyama University
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Takigawa Shigenobu
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Fukushima Michihiro
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Kim Sun‐ju
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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