米粉がクッキーの性状及び嗜好に及ぼす影響

概要

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Abstract：In this study，cookies were by substituting fine rice flower having different grain sizes for wheat flour followed by measuring the finished cookies，measuring their physical properties and conducting a sensory evaluation. The following findings were obtained as a result thereof. In comparison with cookies made from wheat flour，cookies made from rice flour had a　small diameter，demonstrated a somewhat decreased spread factor and spread out less during baking. In addition，in a comparison of different rice flours，the cookies similarly became smaller as mesh increased. Values for breaking stress and breaking energy of the rice flour cookies decreased as mesh increased，and their color after baking was significantly lighter. In the sensory evaluation，the rice flour cookies were evaluated to be softer than wheat flour cookies，be more brittle，exhibit a lighter color after baking and dissolve less easily in the mouth. In terms of their overall evaluation，a grain size of 250 mesh was the highest and the cookies were evaluated to approximate the qualities of wheat flour cookies.　Keywords:cookies, rice-flour, grain size, breaking stress, sensory evaluation
2011-12-26