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

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.