スペルト小麦ベーグルパンの普通小麦の代替適性の検討

DOI

書誌事項

タイトル別名
  • Spelt Wheat Bagel Bread as Substitute for Common Wheat Bagel Bread
  • Comparison of Cooking Properties, Antioxidative Activityand Sensory Evaluation
  • 調理性, 抗酸化性および嗜好性の比較

抄録

We examined the cooking properties and functionality of two types of dough and bagel bread made from spelt wheat flour and common wheat flour, and compared their mechanical properties, antioxidative activity and sensory evaluation. We also examined the two types of bagel bread with soft sugar and brown sugar added. The dough made from spelt wheat showed lower compressive stress than that made from common wheat, and the dough with brown sugar added showed lower adhesiveness. According to the dynamic viscoelasticity test, the spelt wheat dough showed greater viscosity and expandability than the common wheat dough. The spelt wheat bread swelled much more than the common wheat bread, but there was no difference between the rupture stress of each. The antioxidative activity of the spelt wheat bread was higher than that of the common wheat bread, and was much improved by adding brown sugar. There was no difference in sensory evaluation between the spelt wheat bread and common wheat bread, and the use of spelt wheat flour can be expected as a substitute for common wheat flour.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 60 (12), 997-1003, 2009

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681310077312
  • NII論文ID
    130004510424
  • DOI
    10.11428/jhej.60.997
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ