水溶性グルコシルルチンの小麦粉ドウの物性と製パン性に及ぼす効果
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- 森田 尚文
- College of Agriculture, University of Osaka Prefecture
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- 中田 邦彦
- College of Agriculture, University of Osaka Prefecture
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- 西浦 芳史
- College of Agriculture, University of Osaka Prefecture
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- 浜渦 善一郎
- Department of Food Science and Nutrition, School of Human Life and Environmental Sciences, Mukogawa Women's University
書誌事項
- タイトル別名
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- Effect of Water-Soluble Glucosyl Rutin on Physical Properties of Wheat Flour Dough and Breadmaking
説明
The effects of water-soluble α-glucosyl rutin (G-rutin) on some rheological properties of wheat flour dough, an interaction between gluten and starch in dough and on loaf volume were studied. The addition of G-rutin (200 ppm) increased the loaf volume significantly. Apparently, the addition of G-rutin decreased the development and stability times by farinograph test. The dough containing a higher amount (1000 ppm) of G-rutin increased the modulus of elasticity, viscosity coefficient and relaxation time to a greater extent than a lower amount (50 ppm) or the control. Combined additions of G-rutin and L-ascorbic acid (AsA, 50 ppm) apparently gave higher values in all parameters tested. Scanning electron microphotography of Boughs showed that G-rutin-added Boughs changed somewhat in viscous appearance compared with the controls. There were no changes in either the gelatinization temperature and the enthalpy of starch in dough. The SH content in dough treated with G-rutin was higher than that of the control. The size of gas cells of crumb baked with G-rutin and AsA decreased slightly. Furthermore, the addition of G-rutin alone and in combination with AsA improved the staleness of bread crumb during storage.
収録刊行物
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- 応用糖質科学
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応用糖質科学 42 (4), 407-414, 1995
日本応用糖質科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680148727552
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- NII論文ID
- 130004257470
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- COI
- 1:CAS:528:DyaK28XptFKruw%3D%3D
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- ISSN
- 18844898
- 13403494
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
