ドラフト分級小麦粉の食品特性(その1)--小麦穀粒の各部位の食品成分の分布

概要

論文の詳細を見る
[Synopsis] Wheat grains were milled to separate into 8 fractions from surface layer to the core of the grains with a modified machine used for polishing brewers' rice. The classified wheat flour grounded into about the size of starches and damaged starch were absent in the flour compared with commercial flour. The components in each fraction were analyzed by AOAC method. The moisture content in fraction was about 12％. The ash, lipid, protein and dietary fiber contents decreased from surface layer to the core. The sugar content increased from the surface layer to the center. The K, Mg, Ca and Mn contents in flours decreased also from surface to the core except copper and sodium. There was a high correlation between sugar content and the swelling power of classified flour.
近畿大学農学総合研究所の論文
2000-03-00