Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread.
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概要
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To steam bun dough prepared by adding 0, 20 and 30% tartary-buckwheat flour tothe wheat flour, 20, 30 and 40% corn oil was added.The effects on the properties andtastes of the steamed buns were then examined.<BR>The following results were obtained.<BR>(1) The specific volume increased with an increase in the tartary-buckwheat flour content, but decreased with an increase in the corn oil content.<BR>(2) The water content did not show any significant difference with the added quantity ofthe added tartary-buckwheat flour, but it decreased with an increase in the corn oilcontent.<BR>(3) Hardness did not show any significant difference depending on the tartary-buckwheatflour content, but decreased with an increase in the corn oil content.<BR>(4) The cohesive force decreased with an increase in the tartary-buckwheat flour content.The tartary-buckwheat samples showed the highest value and strongest recovery.<BR>(5) As for color, by adding the tartary-buckwheat flour, the L*value decreased and thea*and b*values increased.As for chroma, this value increased as the addition increased.<BR>(6) The rutin content showed an increase as the amount of tartary-buckwheat flour increased.<BR>(7) As a result of a sensory test, no significant difference was observed depending on thetartary-buckwheat flour content when maintaining the corn oil content at a constantlevel of 20, 30 and 40%.<BR>When adding 20% tartary-buckwheat flour, the sample containing 40% corn oil acquiredthe best score in the total evaluation while the sample containing 20% corn oil had the worst score.
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