Food Science and Technology Research 10 (4):389-395, 2004
|Dough properties and baking quality of sevaral domestic wheat flours as compared with commercial foreign wheat flour|
|Tạp chí FOOD SCIENCE AND TECHNOLOGY RESEARCH 2004 NOVEMBER; 10 (4):389-395|
|Tác giả||Pham Van HUNG, Tomoko MAEDA, Ryo YOSHIKAWA and Naofumi MORITA|
|Nơi thực hiện||Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, College of Agriculture, Osaka Prefecture University, 1-1, Gakuen-cho, Sakai, Osaka 599-8531, Japan|
|Từ khóa||BREADMAKING QUALITY; HIGH-AMYLOSE; ENVIRONMENT; STARCH; BREAD|
|DOI URL [ PDF]|
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 similar to 10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%). Norin 61, Hokushin and Nebarigoshi had higher peak viscosity and breakdown, lower final viscosicies and setback than those of Cameria, while Haruibuki with high amylose content (29.2%) had lower peak and final viscosities than did the others. The dough made from the domestic wheat flours had significantly lower water absorption, development and stability time than that from Cameria. Among the domestic wheat flours, Hokushin had a strong consistency of dough for stretching than the others. In contrast, Haruibuki made less extensible and firmer dough than the others. Loaf volume of bread baked from the domestic wheat flours was considerably lower than that from Cameria. Also, the firmness of bread from the domestic wheat flours was significantly higher than that of Cameria after baking and during storage for 5 days. Among the domestic wheat flours, Hokushin exhibited good dough strength and big loaf volume of bread. In contrast, the present flour of Haruibuki was found to have inferior dough and breadmaking qualities.