製粉方法の異なる米粉の特性と製パン性の関係

概要

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Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill.The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours rangedfrom 40.9 μm to 407.2 μm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads rangedfrom1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlationwas found between amount of damaged starch and specific volume (r=−0.670, p<0.05). Mean particle size of the flourwas not correlated with specific volume.
2010-03-10