Effect of Water-Soluble Glucosyl Rutin on Physical Properties of Wheat Flour Dough and Breadmaking

DOI

Bibliographic Information

Other Title
  • 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

Description

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.

Journal

Details 詳細情報について

  • CRID
    1390282680148727552
  • NII Article ID
    130004257470
  • DOI
    10.11541/jag1994.42.407
  • COI
    1:CAS:528:DyaK28XptFKruw%3D%3D
  • ISSN
    18844898
    13403494
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top