Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour.

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  • YAMAUCHI Hiroaki
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • NODA Takahiro
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • MATSUURA-ENDO Chie
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • NISHIO Zenta
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • TAKATA Kanenori
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • TABIKI Tadashi
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • SAITO Katsuichi
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • ODA Yuji
    Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region (NARCH)
  • FUNATSUKI Wakako
    Department of Low-Temperature Sciences, National Agricultural Research Center for Hokkaido Region (NARCH)
  • IRIKI Norio
    Department of Low-Temperature Sciences, National Agricultural Research Center for Hokkaido Region (NARCH)

Bibliographic Information

Other Title
  • 超強力粉ブレンドによる国産小麦粉の製パン性の改善

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Abstract

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.

Journal

  • Food Preservation Science

    Food Preservation Science 29 (4), 211-220, 2003

    Japan Association of Food Preservation Scientists

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