Quality improvement of Nanbukomugi bread by blending Yukichikara wheat flour
2005
Shimazu, H.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Kikuchi, Y. | Toyama, R.
Applying Nanbukomugi, one of the major wheat bred in Iwate prefecture, to make bread has been examined in order to expand domestic demand of Iwate wheat. Protein in Nanbukomugi differs from that in all-purpose flour in quality and quantity, so processing method appropriate to its characteristic was examined and taking advantage of its simple flavor, Nanbukomugi bread was developed and proposed in 2003 fiscal year. The need for improvement of texture and countermeasure against aging arose, however, blending Yukichikara, a new wheat breed, was examined, which caused enhancement of satisfying those needs. Manufacturing process and compounding of flour were also investigated to improve quality of the bread. Taking advantage of the flavor of Nanbukomugi and texture of Yukichikara, muffin, bagel, walnut bread and bean paste bread were developed. This practical information was shared with local manufacturers in our seminar.
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