JP5717184B2 - Method for evaluating the bread-making properties of flour - Google Patents
Method for evaluating the bread-making properties of flour Download PDFInfo
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- JP5717184B2 JP5717184B2 JP2011048438A JP2011048438A JP5717184B2 JP 5717184 B2 JP5717184 B2 JP 5717184B2 JP 2011048438 A JP2011048438 A JP 2011048438A JP 2011048438 A JP2011048438 A JP 2011048438A JP 5717184 B2 JP5717184 B2 JP 5717184B2
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- 235000013312 flour Nutrition 0.000 title claims description 49
- 238000000034 method Methods 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000008429 bread Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 6
- 238000011156 evaluation Methods 0.000 description 14
- 239000003921 oil Substances 0.000 description 13
- 235000019198 oils Nutrition 0.000 description 13
- 239000003925 fat Substances 0.000 description 12
- 241000209140 Triticum Species 0.000 description 10
- 235000021307 Triticum Nutrition 0.000 description 10
- 238000002844 melting Methods 0.000 description 8
- 230000008018 melting Effects 0.000 description 8
- 238000005119 centrifugation Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000008384 inner phase Substances 0.000 description 5
- 238000004904 shortening Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、小麦粉の製パン性評価方法に関する。 The present invention relates to a method for evaluating bread-making properties of wheat flour.
小麦粉の製パン性を評価するには実際にパンを製造して評価する方法が確実であるが、時間や費用がかかるという問題がある。
実際にパンを製造することなく製パン性を評価する方法としては、ファリノグラフやエクステンソグラフ等を使用して製パン性と関連性が高い生地の物性を測定する方法が知られている（例えば非特許文献１参照）。
また、中種製パン法における本捏工程の初期段階のパン生地を採取して凍結しミクロトームで薄片状の生地として染色し生地の蛋白質組織模様を顕微鏡を使用して観察する工程を含む小麦粉の製パン性評価方法が知られている（例えば特許文献１参照）。
In order to evaluate the bread-making property of flour, a method of actually producing and evaluating bread is reliable, but there is a problem that it takes time and cost.
As a method for evaluating bread-making properties without actually producing bread, a method for measuring physical properties of a dough that is highly related to bread-making properties using a farinograph or an extensograph is known (for example, Non-patent document 1).
In addition, the production of flour including the process of collecting and freezing the dough at the initial stage of the main koji process in the middle-class bread making method, dyeing it as a flaky dough with a microtome, and observing the protein texture pattern of the dough using a microscope A bread property evaluation method is known (see, for example, Patent Document 1).
本発明の目的は、小麦粉の製パン性を実際にパンを製造することなく評価する方法を提供することである。 An object of the present invention is to provide a method for evaluating the bread-making properties of flour without actually producing bread.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、小麦粉に水と油脂を加え振とうしこれを遠心分離することで生じるゲル層の幅が製パン性と相関があることを見出し、本発明を完成するに至った。
従って、本発明は、水及び小麦粉を攪拌混合した後これに油脂を加えてさらに攪拌混合しこれを遠心分離して生じるゲル層の幅を測定し、その幅が製パン性が既知の小麦粉より広ければ製パン性が既知の小麦粉より製パン性が良く、狭ければ悪いと製パン性を評価する小麦粉の製パン性の評価方法である。
As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that the width of the gel layer produced by adding water and fat to wheat flour, shaking and centrifuging it is correlated with bread-making properties. As a result, the present invention has been completed.
Accordingly, the present invention, the water and flour and added with oil after mixing stirring was further mixed with stirring which was measuring the width of the gel layer generated was centrifuged, the width of the bread properties than known flour If the breadth is wide, the breadmaking property is better than the flour having a known breadmaking property, and if it is narrow , the breadmaking property is evaluated.
小麦粉の製パン性を実際にパンを製造することなく評価することができる。 The bread-making property of flour can be evaluated without actually producing bread.
以下、本発明を詳細に説明する。
本発明により製パン性を評価できる小麦粉は特に限定なく薄力粉、中力粉、強力粉のいずれでも評価することが可能である。
しかし、強力粉以外は製パン性を評価するまでもなく一般に製パン性が悪いので本発明の評価対象は主に強力粉である。
Hereinafter, the present invention will be described in detail.
The flour that can be evaluated for bread-making properties according to the present invention is not particularly limited, and it is possible to evaluate any of flour, medium flour, and strong flour.
However, since the bread-making property is generally poor without evaluating the bread-making property except for the strong powder, the evaluation object of the present invention is mainly the strong powder.
本発明ではまず、小麦粉と水を攪拌混合する。
この場合、小麦粉と水を混合する方法は特に限定はなく、小麦粉に水を加えても水に小麦粉を加えてもよい。
使用する水の種類は遠心分離した際にゲル層を生じさせることができれば特に限定はなく、イオン交換水、蒸留水、水道水などを挙げることができる。
使用する水の量が少ない場合、ゲル層が出ないため使用する水の量（質量）は小麦粉の３倍以上が基準となる。
この段階での混合状態はだまがないように均一に混ざり合っていればよく例えばボルテックスミキサーで１０秒程度振とうするだけで十分である。
この状態で静置しておくとゲル層の幅は少しずつ増え、比較が難しくなるため５分以内に次の工程へ移ることが好ましい。
In the present invention, flour and water are first stirred and mixed.
In this case, the method of mixing the flour and water is not particularly limited, and the flour may be added to the water or the water.
The kind of water to be used is not particularly limited as long as it can form a gel layer when centrifuged, and examples thereof include ion exchange water, distilled water, and tap water.
When the amount of water used is small, the gel layer does not come out, so the amount (mass) of water used is 3 times or more that of flour.
It is sufficient that the mixing state at this stage is uniformly mixed so as not to be frustrated. For example, it is sufficient to shake for about 10 seconds with a vortex mixer.
If left standing in this state, the width of the gel layer increases little by little, making comparison difficult, so it is preferable to move to the next step within 5 minutes.
次にこの小麦粉と水の混合物に油脂を加えさらに攪拌混合する。
使用する油脂は攪拌混合するときに液状であれば特に限定はなく、サラダ油、コーン油、オリーブ油など常温で液状の油脂や常温で固形のショートニングなどでも融解して使用できる。
しかし、常温で固形の油脂を使用する場合は、融点以上の温度を維持して試験することになり操作が煩雑となることや、ゲル層と固化した油脂を区別するのが難しいため好ましくない。
本発明では試験する温度は室温が好ましく固形油脂を使用した場合でも６０℃以上では小麦粉に影響がでるため試験には適さず、０℃以下では水が凍ることがあり試験には適さない。
使用する油脂の量は水に対して多すぎる場合はゲル層がうまく出ず使用する油の量（質量）は水の２倍以下が基準となる。
Next, fats and oils are added to the mixture of wheat flour and water and further stirred and mixed.
The fats and oils to be used are not particularly limited as long as they are liquid when they are stirred and mixed, and can be used after being melted even in oils and fats that are liquid at room temperature such as salad oil, corn oil, olive oil, or shortening that is solid at room temperature.
However, the use of solid fats and oils at room temperature is not preferable because the test is performed while maintaining a temperature higher than the melting point, and the operation becomes complicated and it is difficult to distinguish between the gel layer and the solidified fats and oils.
In the present invention, the temperature to be tested is preferably room temperature, and even when solid fats are used, wheat flour is affected at 60 ° C. or higher, so that it is not suitable for the test.
When the amount of oils and fats used is too much for water, the gel layer does not come out well, and the amount (mass) of oil to be used is based on twice or less of water.
本発明では、水と小麦粉を予め攪拌混合して油脂を後から加えることにより遠心分離した際に安定した幅のゲル層を得ることができる。
例えば、この順番ではなく油脂と水と小麦粉を同時に攪拌混合する場合や油脂と小麦粉を先に混ぜ水を加えた場合には遠心分離した際にゲル層の出る幅が安定しない。
この段階の攪拌混合は、遠心分離した際にゲル層が出るまで十分に行う。
例えば、振とう速度２７５／ｍｉｎ、振幅４０ｍｍの振とう機を使用する場合は、振とう時間は１分以下でもゲル層はでるがゲルが不安定のため１０分間程度振とうするのが好ましい。
また、前記振とう機を使用する場合では３０分以上振とうする必要はなく１０分間程度で十分にゲル層は安定する。
攪拌混合の手段は、振とう機やホモジナイザー、ジューサーミキサー等を使用することができるが、この後に遠心分離するため容器の移し替えの必要がない遠心管で振とうすることが効率的で好ましい。
振とう後は遠心せずに静置しておくとゲル層が少しずつ増え比較が難しくなるので５分以内に遠心することが好ましい。
In the present invention, a gel layer having a stable width can be obtained when centrifugal separation is performed by mixing water and flour in advance and adding oil and fat later.
For example, when the oil and fat, water and flour are stirred and mixed at the same time, or when the oil and flour are first mixed with water and added with water, the width of the gel layer is not stable when centrifuged.
The stirring and mixing at this stage is sufficiently performed until a gel layer comes out upon centrifugation.
For example, when a shaker with a shaking speed of 275 / min and an amplitude of 40 mm is used, it is preferable to shake for about 10 minutes because the gel is unstable even if the shaking time is 1 minute or less but the gel is unstable.
In the case of using the shaker, it is not necessary to shake for 30 minutes or more, and the gel layer is sufficiently stabilized in about 10 minutes.
As a means for stirring and mixing, a shaker, a homogenizer, a juicer mixer, or the like can be used. However, since this is followed by centrifugation, it is efficient and preferable to shake with a centrifuge tube that does not require transfer of the container.
After shaking, if the gel layer is allowed to stand without being centrifuged, the gel layer gradually increases and comparison becomes difficult. Therefore, it is preferable to centrifuge within 5 minutes.
次に、この水と小麦粉と油脂の混合物を遠心分離する。
遠心分離は、ゲル層が生じるように適宜調整する。
例えば卓上遠心機で５０ＴＣ×２アッセンブリ（最高回転速度３６００ｒｐｍ、最大遠心加速度２３９０×Ｇ)を使用した場合では３０００ｒｐｍで１０分間程度遠心分離する。
遠心した後、遠心管の中には一番下に小麦粉を主に含む小麦粉の沈殿した層、その上に水を主に含む層、その上に白いゲル状の層ができ一番上に主に油脂を含む層と４つの層ができる。
製パン性の評価は水と油脂の間にできるゲル層の幅を測定することによって行う。
測定は遠心管を立てたままでゲル層の周囲４点を定規で測定し平均を測定値とする。
ゲルが不安定の場合は後方面が見えなくなる点を測定する。
遠心後、すぐに測定できるが静置していれば一日後でも測定可能である。
なお、遠心分離の程度が強くなるに従って徐々にゲル層の量は減少していきコントロールとの測定差が小さくなり評価が難しくなるので程度が強すぎても好ましくない。
遠心分離した結果、水と小麦粉と油脂の混合物は図１に示すように層状となる。
図１において、１は小麦粉を主に含む層、２は水を主に含む層、３はゲル層、４は油脂を主に含む層である。
本発明では、図１に示すゲル層３の幅Ｗを測定する。
Next, the mixture of water, flour and fat is centrifuged.
Centrifugation is appropriately adjusted so that a gel layer is formed.
For example, when a 50TC × 2 assembly (maximum rotational speed 3600 rpm, maximum centrifugal acceleration 2390 × G) is used in a tabletop centrifuge, the centrifugal separation is performed at 3000 rpm for about 10 minutes.
After centrifugation, the centrifuge tube has a flour-precipitated layer mainly containing flour at the bottom, a layer mainly containing water on it, and a white gel-like layer on top. A layer containing oil and fat and four layers are formed.
Evaluation of bread-making property is performed by measuring the width of the gel layer formed between water and fat.
For the measurement, with the centrifuge tube standing, measure the four points around the gel layer with a ruler and use the average as the measured value.
If the gel is unstable, measure the point at which the rear face disappears.
It can be measured immediately after centrifugation, but can be measured even one day after standing.
It should be noted that since the amount of the gel layer gradually decreases as the degree of centrifugation increases and the measurement difference from the control becomes smaller and the evaluation becomes difficult, it is not preferable that the degree is too strong.
As a result of the centrifugation, the mixture of water, flour and fat becomes layered as shown in FIG.
In FIG. 1, 1 is a layer mainly containing flour, 2 is a layer mainly containing water, 3 is a gel layer, and 4 is a layer mainly containing fats and oils.
In the present invention, the width W of the gel layer 3 shown in FIG. 1 is measured.
本発明では、ゲル層の幅を測定することにより製パン性を評価するが、これは相対評価となるのでコントロールとなる製パン性が既知の小麦粉が必要となる。
即ち、製パン性が既知の小麦粉をコントロールとして、その小麦粉よりゲル層の幅が広ければ製パン性が良く、狭ければ製パン性は悪い。
また、複数の製パン性が既知の小麦粉により検量線を求め製パン性を評価することもできる。
ゲル層の幅は試験の条件によって影響を受けるためコントロールとは同じ試験条件で実施することが必要である。
In the present invention, the bread-making property is evaluated by measuring the width of the gel layer. However, since this is a relative evaluation, flour having a known bread-making property is required as a control.
That is, with flour having a known bread-making property as a control, the bread-making property is good if the gel layer is wider than the wheat flour, and the bread-making property is bad if it is narrow.
It is also possible to evaluate the bread-making property by obtaining a calibration curve with a plurality of flours having known bread-making properties.
Since the width of the gel layer is affected by the test conditions, it is necessary to perform the test under the same test conditions as the control.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［試料となる強力小麦粉の製パン性の確認試験］
製パン性のことなる５種類のパン用強力小麦粉（小麦粉１〜５）の製パン性を実際にパンを製造することで評価した。
評価は以下のとおり中種法の製パン試験によって行った。
［中種配合］
パン用強力小麦粉 ７０質量部
イースト ２．２質量部
イーストフード ０．１質量部
水 ４０質量部
上記資材をＳＫミキサー使用して低速２分間、中速２分間ミキシングし中種生地を得た。
捏上温度は２４℃だった。
この生地を２７℃、湿度７５％で４時間発酵した。
［本捏配合］
パン用強力小麦粉 ３０質量部
食塩 ２質量部
砂糖 ５質量部
脱脂粉乳 ２質量部
ショートニング ５質量部
水 ２５質量部
前記中種生地にショートニング以外の上記本捏資材を加え、低速２分間、中速３分間、中高速１分間ミキシングし、ショートニングを加え、低速１分間、中速３分間、中高速５分間ミキシングして本捏生地を得た。
この本捏生地を、２７℃、湿度７５％で２０分間フロアタイムをとったあと、２２０ｇ×４に分割し丸め、ベンチタイム２０分間とり、モルダーを使用して成形した。
生地性、吸水性は下記の評価基準でミキシング後、分割、成形時に評価した。
この生地を食パン型（２斤型）に収容し、３８℃、湿度８０％で７５％までホイロをとった後、２００℃で３５分間焼成した。
これを冷却後、ビニール袋に包装し、翌日スライサーでスライスし、以下の評価基準で１０名のパネラーにより評価を行った。
また３日後にも以下の評価基準で同様に食味の評価を行った。
生地性、吸水性
５点 べたつきなく、伸展性あり、弾力あり非常によい
４点 ややべたつき少なく、やや伸展性あり、やや弾力あり、よい。
３点 普通
２点 ややべたつきあり、やや伸展性なく、弾力弱くやや悪い。
１点 べたつき、伸展性なく、弾力なく悪い
内相、食感
５点 非常に内相細かく伸びあり良い。弾力のバランス良く、口溶け良い。
４点 内相やや細かくやや伸びがあり良い。やや弾力のバランス良く、やや口溶け良い
３点 普通
２点 内相やや粗く伸び少なくやや悪い。やや弾力のバランス悪く、やや口溶け悪い。
１点
内相粗く伸びなく悪い。弾力のバランス悪く、口溶け悪い。
老化
５点 弾力のバランス良く、口溶け良い。
４点 やや弾力のバランス良くやや口溶け良い
３点 普通
２点 やや弾力のバランス悪く、やや口溶け悪い。
１点 弾力のバランス悪く、口溶け悪い。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Confirmation test of bread-making property of strong flour as sample]
The bread-making properties of five types of strong wheat flours (flours 1 to 5) having different bread-making properties were evaluated by actually producing bread.
The evaluation was carried out by the bread making test of the middle seed method as follows.
[Medium type]
Strong flour for bread 70 parts by weight yeast 2.2 parts by weight yeast food 0.1 part by weight water 40 parts by weight The above materials were mixed using a SK mixer for 2 minutes at low speed and 2 minutes at medium speed to obtain a medium seed dough.
The soot temperature was 24 ° C.
This dough was fermented at 27 ° C. and 75% humidity for 4 hours.
[Combination of main ingredients]
Powerful wheat flour 30 parts by weight Salt 2 parts by weight Sugar 5 parts by weight Nonfat dry milk 2 parts by weight Shortening 5 parts by weight Water 25 parts by weight Add the above-mentioned main ingredients other than shortening to the medium seed dough, low speed 2 minutes, medium speed 3 Mixing for 1 minute for medium to high speed, adding shortening, mixing for 1 minute for low speed, 3 minutes for medium speed, and 5 minutes for medium high speed to obtain a main roll dough.
After taking the floor time at 27 ° C. and humidity of 75% for 20 minutes, this homemade dough was divided into 220 g × 4, rounded, taken for a bench time of 20 minutes, and molded using a molder.
The dough properties and water absorption were evaluated at the time of division and molding after mixing according to the following evaluation criteria.
This dough was placed in a bread type (2 cocoon type), crushed to 75% at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 35 minutes.
This was cooled, then packed in a plastic bag, sliced with a slicer the next day, and evaluated by 10 panelists according to the following evaluation criteria.
In addition, after 3 days, the taste was similarly evaluated according to the following evaluation criteria.
5 points of dough, water absorption, non- stickiness, extensibility, elasticity, very good 4 points Slightly less stickiness, slightly extensibility, slightly elasticity, good.
3 points Normal 2 points Slightly sticky, slightly extensibility, weak and somewhat poor.
1 point Stickiness, no extensibility, poor elasticity
Inner phase, texture 5 points Good balance of elasticity and good melting.
4 points The inner phase is slightly fine and slightly good. Slightly balanced in elasticity, slightly melting in the mouth 3 points Normal 2 points The inner phase is slightly rough and slightly stretched and somewhat bad. Slightly poor balance of elasticity and slightly poor melting.
1 point
The inner phase is rough and does not stretch. The balance of elasticity is poor and the mouth melts.
Aging 5 points Good balance of elasticity, good melting in the mouth.
4 points 3 points with good balance of elasticity, 3 points of good melting, 2 points of normal balance, slightly poor balance of elasticity, slightly poor melting of mouth.
1 point The balance of elasticity is poor and the mouth melts.
得られた評価結果（平均値）を表１に示す。
総合評価は、◎、○、△、×の順で悪い評価となる。
Comprehensive evaluation becomes bad evaluation in order of (double-circle), (circle), (triangle | delta), and x.
［本発明の製パン性評価方法］
グライナー社製容量５０ｍｌの遠心管に水１５．０ｇを入れ、これに前記パン用強力小麦粉（小麦粉１〜５）２ｇを加え振とう機（タイテック社製、商品名：ＲＥＣＩＰＲＯ
ＳＨＡＫＥＲ ＳＲ−２ｓ 振とう条件：振とう速度２７５／ｍｉｎ、振幅４０ｍｍ）で1５秒間振とうし攪拌混合した後、サラダ油を２０．０ｇ加え、同じ振とう機で１０分間振とうし攪拌混合した。
これを、遠心機（日立工機社製、商品名：日立卓上遠心機ＣＴ６Ｄ、５０ＴＣ×２アッセンブリ（最高回転速度３６００ｒｐｍ、最大遠心加速度２３９０×Ｇ使用））で３０００ｒｐｍ、１０分間遠心した。
遠心機から遠心管を取り出し、遠心管を傾けないようにしてゲル層の幅の長さを測定した。
[Method for evaluating bread-making property of the present invention]
15.0 g of water is put into a 50 ml centrifuge tube manufactured by Greiner, and 2 g of the above-mentioned strong wheat flour for flour (flour 1-5) is added to the shaker (trade name: RECIPRO, manufactured by Taitec Corporation).
Shaker SR-2s Shaking conditions: shaking speed 275 / min, amplitude 40 mm), and stirring and mixing for 15 seconds, 20.0 g of salad oil was added, and the same shaking machine was shaken and mixed for 10 minutes.
This was centrifuged at 3000 rpm for 10 minutes with a centrifuge (manufactured by Hitachi Koki Co., Ltd., trade name: Hitachi desktop centrifuge CT6D, 50TC × 2 assembly (maximum rotational speed 3600 rpm, maximum centrifugal acceleration 2390 × G used)).
The centrifuge tube was taken out from the centrifuge, and the width of the gel layer was measured without tilting the centrifuge tube.
得られた評価結果を表２に示す。
その結果、ゲル層の幅が最も長かった小麦粉１の生地は吸水性、伸展性、弾力がありよく内相細かく食味は弾力のバランスよく口溶けもよかった。また３日後の食味でも評価よかった。
小麦粉２、３、４、５とゲル層の幅が短くなるにつれて生地性はべたつき、伸展性なく、弾力も弱く悪く、パンの内相は粗く伸びなく、食感も弾力弱くなり口溶け悪かった。また３日後の食味でも評価は悪かった。
小麦粉１から５の製パン性はゲル層の幅が長い順番で優れていた。
As a result, the flour 1 having the longest gel layer had water absorbability, extensibility and elasticity, and had a fine internal texture and a good balance of elasticity and good melting in the mouth. In addition, the taste after 3 days was also good.
As the widths of the flours 2, 3, 4, 5 and the gel layer were shortened, the dough became sticky, not extensible, and the elasticity was weak and poor, the inner phase of the bread was not roughly stretched, the texture became weak and the mouth was not melted. Moreover, evaluation was bad also in the taste after 3 days.
The bread-making properties of the flours 1 to 5 were excellent in the order of increasing the gel layer width.
１ 小麦粉を主に含む層
２ 水を主に含む層
３ ゲル層
４ 油脂を主に含む層
1 Layer mainly containing flour 2 Layer mainly containing water 3 Gel layer 4 Layer mainly containing fats and oils
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