小麦粉のアルカリ呈色に関する研究-1-アルカリ生地の呈色と水溶性区分の役割

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The surface color of alkaline wheat flour dough was evaluated by Hunter's diagram: brightness L, hue aL/bL, and saturation √aL2+bL2. The decrease in L and the increase in aL/bL were observed after 48 hr storage at 30°C. Flour was fractionated by wet method into four fractions; Primary starch, tailing starch, gluten and water soluble fraction. From the reconstituted experiments, it was observed that water soluble and tailing starch fractions play an important role on the darkening of color of alkaline dough. Darkening of alkaline dough was inhibited by 0.1% potassium cyanidd and at the concentration lower than 0.1%, inhibition was not observed. This result suggests that the enzymatic browning reaction was not a major cause in the darkening of alkaline dough. The optical density (350_??_450mμ) of 2% solution of water soluble fraction was increased by standing the fraction for 120 hr at pH 1.5. Water soluble fraction was fractionated to 5 fractions by dialysis and ion exchange resins, and the influence of each fraction on the browning was examined. Results suggest that amino-carbonyl reaction plays an important role in the darkening of alkaline dough.
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