The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
复制标题
国产面粉与特强粉混合的面包制作品质及混合面粉制作的面包的老化情况
DOI：
10.3136/fstr.7.120
复制
发表时间：
2001
影响因子：
0.6
通讯作者：
H. Miura
中科院分区：
文献类型：
--
作者：
H. Yamauchi;Z. Nishio;K. Takata;Y. Oda;Kazufumi Yamaki;N. Ishida;H. Miura
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properties of the dough of the mixed flour such as the mixing, physical and gas retention properties were similar to the commercial foreign hard flour called Camellia. (2) The baking quality, mainly the specific loaf volume and crumb grain, of the bread from Hokushin-Wildcat blend was similar or superior to Camellia except for the color of the crumb and the staling of the bread. (3) The bread from the 50% Wildcat blend staled a little faster, and the specific loaf volume and crumb grain was better than Camellia. The slightly rapid staling of this bread was attributed to the retrogradation rate of the starch, which was somewhat higher than that in Camellia. (4) The retrogradation of starch in the bread from the 50% Wildcat blend was a little faster than Camellia because of the lower water content of the bread due to the slightly less absorbed water of this flour.
