Development of bagel with Yukichikara wheat
2008
Shimazu, H.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Satou, M.
The cultivation of Yukichikara, one of the new wheat breeds for baking, has been gradually increasing. Japanese wheat has a problem of unevenness in its quality. So, 2007 Yukichikara was bought from 3 different millers in Iwate and its quality was examined in terms of baking quality. As a result, percentage of protein content was 10-12%, specific volume of the bread was 4.3-5.1 and the taste of bread had an obvious difference. In order to propose a new bread with Iwate wheat, development of Yukichikara bagel was started. Strong wheat is used for hard New York bagel. Yukichikara has a different quality. Then, compounding of flour and manufacturing process were investigated to develop an original and local bagel. Such Yukichikara bagels as with Iwate apple, minor cereals etc., were developed.
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