Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour
Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour
复制标题
通过混合特强 (ES) 面粉来改进用于制作面包的家用面粉
DOI：
10.5891/jafps.29.211
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发表时间：
2003
期刊：
影响因子：
--
通讯作者：
N. Iriki
中科院分区：
文献类型：
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作者：
H. Yamauchi;Takahiro Noda;C. Matsuura;Z. Nishio;K. Takata;T. Tabiki;K. Saito;Y. Oda;W. Funatsuki;N. Iriki
研究了Hokushin和Haruyutaka两种国产面粉与ES面粉Victoria INTA和国产强面粉Harunoakebono的混合烘焙品质。北海道有代表性的中强粉Hokushin和不宜用国产面粉生产面包的半强面粉Haruyutaka都通过与Victoria INTA的混合改善了烘焙品质。研究结果如下：(1)通过添加适量的ES粉，可以改善国产面粉的面包制作品质，使其具有国外硬质面粉一般所具有的面包制作特性。(2)可用多元回归方程X1=0.157 X2+0.251 X3+2.38(X1：比面包体积(ml/g)；X2：面粉蛋白质含量(%)；X3：面团破碎力(N))来估算本试验中混合面粉制成的面包的比面包体积。(3)通过对该方程的分析，证明了劣质国产面粉与ES粉混合后面包制作品质的改善主要是由于面团物理性质的改善，面团破碎力的增加。
The bread-making quality of two domestic flours, Hokushin and Haruyutaka, blended with Victoria INTA, an ES flour, and Harunoakebono, domestic strong flour, was investigated. The baking quality of Hokushin, representative middle-strong flour in Hokkaido, and Haruyutaka, semi-strong flour with preharvest sprouting damage, which is unsuitable domestic flours for bread production, were both improved by blending with Victoria INTA. The results were as follows : (1) With an appropriate blend of ES flour, it was proven that domestic flours with poor bread making quality could be improved and given properties for bread making that are generally attributed to foreign hard flours. (2) The estimation of specific loaf volume of bread made from blends of the flours in this experiment was possible with the following multiple-regressive equation ;X1=0.157 X2+0.251 X3+ 2.38 (X1 : specific loaf volume (ml/g); X2 : protein content of flour (%), X3 : breaking force of dough (N)). (3) Through analysis by the use of this equation, it was proven that the improvements of bread making quality by blending poor domestic flours with ES flour were principally due to the progress of physical property of the dough, an increase in the breaking force of the dough.