Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.

Morita, Naofumi; Maeda, Tomoko; Miyazaki, Megumi; Yamamori, Makoto; Miura, H.; Ohtsuka, Ichiro

doi:10.3136/fstr.8.119

Cited by 46 publications

(51 citation statements)

References 15 publications

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“…Specific loaf volume was not different among waxy wheat blends and Harunoakebono, except for the 40% waxy wheat blend, whose specific loaf volume was slightly higher than that of the others. Our result that the loaf volumes of waxy wheat blend were equal to those of non-waxy wheat differs from the results of Lee et al (2001) and Morita et al (2002a). However, the wheat materials and baking method differed from each other.…”

Section: Baking Test Of Blended Flourcontrasting

confidence: 56%

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Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

et al. 2005

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Section: Baking Test Of Blended Flourcontrasting

confidence: 56%

“…Blends of waxy and non-waxy wheat result in high loaf volume and less staling of the breadcrumb (Lee et al 2001, Morita et al 2002a and improved texture of noodles (Guo et al 2003, Baik andLee 2003). Blends from 10 to 20% of waxy flour to non-waxy flour were found to improve noodle and bread quality (Yamaguchi et al 2003).…”

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confidence: 99%

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

et al. 2005

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“…Therefore, Hokushin used in this study exhibited different baking quality from those reported by Yamauchi et al (2001Yamauchi et al ( , 2003. Lee et al (2001) andMorita et al (2002b) also reported that substitution of waxy wheat flour for normal wheat flour retarded the staling of bread.…”

Section: Resultsmentioning

confidence: 52%

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

Hung

Maeda

Yoshikawa³

et al. 2004

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The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 -10.0% , Iower than that of a commercial hard-type wheat flour, Cameria (12.4%). Norin 61, Hokushin and Nebarigoshi had higher peak viscosity and breakdown, Iower final viscosities and setback than those of Cameria, while Haruibuki with high amylose content (29.2% ) had lower peak and final viscosities than did the others. The dough made from the domestic wheat flours had significantly lower water absorption, development and stability time than that from Cameria. Among the domestic wheat flours, Hokushin had a strong consistency of dough for stretching than the others. In contrast, Haruibuki made less extensible and firmer dough than the others. Loaf volume of bread baked from the domestic wheat flours was considerably lower than that from Cameria. Also, the firmness of bread from the domestic wheat flours was significantly higher than that of Cameria after baking and during storage for 5 days. Among the domestic wheat flours, Hokushin exhibited good dough strength and big loaf volume of bread. In contrast, the present flour of Haruibuki was found to have inferior dough and breadmaking qualities.

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“…Rheological test of boiled foods The firmness of boiled foods was measured using a Fudoh rheometer (Rheotech Co., Ltd., Tokyo), as reported previously (Morita et al, 2002a;Morita et al, 2002b). The firmness was shown as the maximum force after penetration test of samples.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Light-Colored Soy Sauce (Usukuchi) with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables

Maeda¹,

Murata²,

Watanabe³

et al. 2004

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Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredients with the same levels as those providing the highest and best scores for the sensory test. A taro corm, potato tuber, pumpkin fruit, Japanese radish root and carrot root were boiled according to a recipe in an electric cooker. Firmness of taro, potato and Japanese radish boiled with Usukuchi was significantly softer than that boiled with Koikuchi. The cooking time of taro with Koikuchi was longer than that with Usukuchi, but the tissue of taro boiled with Usukuchi was still softer. In a boiling test at the same NaCl concentration of 2.0% (w/w), the firmness of boiled potato decreased in order of NaCl alone solution, Usukuchi and Koikuchi solutions. Therefore, the taste or food texture of food boiled in Usukuchi might be due to the cooking property of this sauce, which softened the firmness of the boiled food as compared with that of Koikuchi. The cooking property of Usukuchi might be influenced by its higher concentration of NaCl, and also the co-existence of organic acids, amino acids and browning products.

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Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.

Cited by 46 publications

References 15 publications

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

Comparison of Light-Colored Soy Sauce (Usukuchi) with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables

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