| Accession number;03A0253544 |
| Title;Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread. |
| Author;NAKAZATO TOSHIKO(Otsuma Women's Univ.) MATSUMOTO NORIKAZU(Otsuma Women's Univ.) KAWASE MAKIKO(Otsuma Women's Univ.) ODA AYAME(Otsuma Women's Univ.) |
Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.13;NO.4;PAGE.279-285(2003)
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| Figure&Table&Reference;FIG.7, TBL.5, REF.18 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The steaming bread dough was prepared, in which the Tartary- buckwheat flour was added at each rate of 20 and 30% as the substitute for wheat flour; then corn oil was added to each steaming bread flour(wheat flour + Tartary- buckwheat flour) at each rate of 20, 30, and 40%. The effects on the property and eating taste of 9 kinds of the steamed bread were examined and then the following result was obtained: (1) The value for the specific volume became higher as the additional volume of the Tartary- buckwheat flour increased; but the value was lowered as the added oil volume increased.(2) Although a significant difference in the moisture content due to differences in the added Tartary- buckwheat flour volume was not found, the moisture content decreased as the added oil volume increased.(3) Although a significant difference in the hardness stress due to differences in the added Tartary- buckwheat flour volume was not recognized, its value was lowered and it became soft as the added oil volume increased.(4) The value of the cohesive property became lower along with the increase in the added Tartary- buckwheat flour volume; the value of the steamed bread without addition of the Tartary- buckwheat flour was the highest with the restoring force being strong.(5) It was observed that the rutin amount increased together with the added Tartary- buckwheat flour volume.(6) The result of the sensory test showed the following: When the oil content was fixed at 20, 30, and 40%, a significant difference due to the difference in the added Tartary- buckwheat flour volume was not recognized; but when the Tartary- flour content was 20%, the overall evaluation was the highest for the steamed bread containing 40% added of the oil and was the lowest for the steamed bread with 20% of the oil. |
