Kyoto Women's University   Kyoto Women's University Library English 日本語

Kyoto Women's University Academic Information Repository >
紀要論文(Bulletin Paper) >
食物学会誌 >
第61号(2006-12-10) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1426

Title: 国産小麦粉を使用したパンの特性および外国産小麦粉ブレンドによる製パン性の改善
Other Titles: The Bread-making Quality of the Domestic Flour and Improvement in the Quality of the Bread by Blending with Foreign-made Flour
Authors: 吉野, 世美子
Yoshino, Yomiko
Issue Date: 10-Dec-2006
Publisher: 京都女子大学食物学会
Abstract: 本研究では,パン用の小麦粉であるハルユタカ,パン用内麦粉,麺用の中力粉であるニシホナミと農林61号の合計4種の国産小麦粉の製パン性を市販の外国産強力粉であるうたまろおよび1CWと比較した。さらに4種の国産小麦と外国産のうたまろを50%ずつブレンドして製パン性の改善を試みた。その結果,1)国産のパン用小麦粉2種は単独でも製パン性は優れていたが,中力粉であるニシホナミと農林61号はやや製パン性が劣った。2)国産小麦粉にうたまろを50%ブレンドするとニシホナミ,農林61号の製パン性はうたまろ100%と遜色ないまでに改善された。
The bread-making quality of four domestic flours, Haruyutaka, Naibaku, Nishihonami and Nourin-61 were compared with foreign-made flour, Utamaro. In addition, the improvement of the bread-making quality through the Utamaro blending was tested. In Japan, Haruyutaka and Naibaku are semi-strong flours and Nishihonami and Nourin-61 are representative middle-strong flours. The results were as follows: (1) The specific volume of Haruyutaka and Naibaku showed equivalent value to Utamaro. However the specific volume of Nishihonami and Nourin-61 showed a bigger value than that of Utamaro. The crumb texture of these two flours were rough and there were large bubbles. (2) It was proven that the domestic flours, Nishihonami and Nourin-61 with poor bread-making quality could be improved by 50% blending the foreign-made flour Utamaro.
URI: http://hdl.handle.net/11173/1426
Appears in Collections:第61号(2006-12-10)

Files in This Item:

File Description SizeFormat
0100_061_006.pdf1.1 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


DSpace Software Copyright © 2002-2010  Duraspace - Feedback