Improvemnet of Japanese Wheat Flour by Gaseous Acetic Acid Treatment

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概要

• 論文の詳細を見る

• Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentration of 0.5–1.5 ml acetic acid per kg of the flour improved breadmaking properties of bread height and specific volume. It is known that the level of these breadmaking properties is related to the protein content of the wheat flour. The slight acetic acid flavor in the breadcrumbs was masked by adding butter flavor or butter to the bread dough.

• 社団法人　日本食品科学工学会の論文
• 2001-08-01

著者

• Hayashi Machiko

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• SEGUCHI Masaharu

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

• Seguchi Masaharu

  Faculty Of Home Economics Kobe Women's University

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