小麦ふすま，トウモロコシ外皮の粉末を添加したファイバーブレッド
書誌事項
- タイトル別名
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- Dietary Fiber Breads Containing Wheat Bran and Corn Husk
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説明
Bread was made from mixture (95 : 5, 90 : 10, and 85 : 15) of hard wheat flour and two fiber materials, wheat bran and corn husk. The water absorption of dough containing fibers was found to be the same as that of non fiber dough, the viscoelastic charactors and the extensibility were found to be inferior to those of control, and this reduction was remarkable with dough of 15% corn husk. The loaf volume was found to be not influenced by the substitution with these fiber materials at all levels examined. The crumb texture of bread with corn husk showed the same figures as that of control, however, this texture of bread with wheat bran was somewhat coarse and the quality was estimated to be inferior and this phenomenon was especially distinct in the 15% substituted one.<BR>As a conclusion, it would be possible to say that the substitution of wheat flour with these fiber materials at 5% level has no effect on the loaf volume, crumb texture, and sensory evaluation and this fiber bread would be of use to prevent the fiber deficiency.
収録刊行物
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- 家政学雑誌
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家政学雑誌 31 (8), 553-560, 1980
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681307564032
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- NII論文ID
- 130003717027
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- ISSN
- 18847870
- 04499069
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- 本文言語コード
- ja
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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
