Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties
スポンサーリンク
概要
- 論文の詳細を見る
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender farino-graphs of the Allium (leek and scallion) powder/wheat flour showed remarkable changes in the profile such as width of the tail. Size-exclusion high performance liquid chromatography (SE-HPLC) of the wheat proteins in the Allium (leek and scallion) blended or not blended wheat flour showed a profile of low, medium and high molecular weight peaks. The area of the high molecular weight peak of the wheat proteins was larger in the Allium blended flours than in control (wheat flour) indicating that these protein fractions were related to the improvement in breadmaking properties.
- 社団法人 日本食品科学工学会の論文
- 2004-11-01
著者
-
Abe Makoto
Faculty Of Intercultural Studies Dept. Of Japanese Studies Gakushuin Women's College
-
SEGUCHI Masaharu
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
-
Seguchi Masaharu
Faculty Of Home Economics Kobe Women's University
-
Seguchi Masaharu
Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University
関連論文
- Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
- Effect of Flour Changes Due to Storage on Kasutera Cake Volume
- Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials
- Improvemnet of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
- Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties
- Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution
- Improving Effects of Stored Wheat Flour on Pancake Texture
- Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
- Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
- Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
- Development of Gluten-Free Bread baked with Yam Flour
- Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal