パンの物理的性状に及ぼすもち米粉添加の影響（1）
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概要
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Since there has been no study of bread using glutinous rice flour, this report is an examination of theeffects on bread production and quality when glutinous rice flour is added to the ingredients.Studies of bread and cake using non-glutinous rice flour in the ingredients have beenreported. Glutinous rice flour is different from non-glutinous rice flour in the characteristics ofdextrin. Its dextrin consists of 100% amylopectin, and this helps the dough expand and the high coefficientof viscosity may give bread stickiness which the Japanese would care for.The processed form of glutinous rice is crushed grain. Its use in processed food is limited to ricecakes or Japanese cakes. It can be anticipated that glutinous rice flour might be used in making bread,which will be a new use for glutinous rice.The combination proportion of basic ingredients of the bread is based on the AACC method, whichwas made the control sample. The effect of bread production with a proportion of glutinous rice flourfrom 5% to 20% instead of wheat flour was examined.The bread with 5% glutinous rice flour added by was a little large in specific gravity compared with thecontrol sample, and the specific volume was about 95% of the control sample. The hardness wasalmost the same as the control sample with the balance of the shape and rising (air bubbles) very goodfor bread. When glutinous rice flour was added, the coefficient of adhesion was characteristicallylarge.Bread with 10% glutinous rice flour added to the ingredients had an increased coefficient of gravity by15% compared with the control sample, and the coefficient of volume was about 85% of the controlsample. Some changes were observed in other physical properties, including a higher value of hardness.The bread with glutinous rice flour added to the ingredients in a proportion of 15% had an increasedcoefficient of gravity by 37% compared with the control sample, and a coefficient of volume that wasabout 74% of the control sample. The value of hardness was about twice as hard as that of the control sample. It turned out to be hard bread. The coefficient of adhesion was of greater value than thebread with glutinous rice flour added by a proportion of 10%.The bread with glutinous rice flour added to the ingredients in a proportion of 20% had a moreincreased coefficient of gravity, and the coefficient of volume was about 60% of the control sample. Thebalance of the shape was not good and rising (air bubbles) of the internal tissue was not even. Thevalue of hardness was 5.5 times that of the control sample. The coefficient of adhesion was 4.4 timesthat of the control sample.According to the results mentioned above, the maximum amount of glutinous rice flour to be addedto wheat flour in the ingredients for bread turned out to be 10%. It was possible to make bread with agood flavor and texture by adding glutinous rice flour.
- 広島女学院大学の論文
- 2001-12-20
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