Improvement of baking quality for 'Yukichikara' [a variety of wheat] flour
2006
Kikuchi, Y.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Shimazu, H. | Toyama, R.
The flour quality and baking quality of wheat named 'Yukichikara' which produced in the Tohoku region, were investigated. The difference was seen by the content of the protein about these flour. The baking test was done by using these flours, as a result the difference was seen also by the quality of the bread. The volume of bread and the hardness of the clam were correlated with the content of the protein of the 'Yukichikara' flour. Trial for improving the baking quality with 'Yukichikara' flour with a low content of the protein was done. As a result, the effect of an increase of the softness and the volume of bread were seen for the addition of a vital gluten and the malt extract.
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