Breadmaking properties of triticale flour with wheat flour and relationship to amylase activity

被引：8
作者：
Seguchi, M [1 ]
Ishihara, C
Yoshino, Y
Nakatsuka, K
Yoshihira, T
机构：
[1] Kobe Womens Univ, Suma Ku, Kobe, Hyogo 654, Japan
[2] Kyoto Womens Univ, Higashiyama Ku, Kyoto 605, Japan
[3] KAFF, Hokkaido Natl Agr Expt Stn, Sapporo, Hokkaido 082, Japan
[4] Rakuno Gakuen Univ, Ebetsu, Hokkaido 069, Japan
来源：
JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 04期
关键词：
triticale; breadmaking; water solubles; alpha-amylase;
D O I：
10.1111/j.1365-2621.1999.tb15089.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Wheat flour was blended with triticale flour and baking tests were performed. When 18.3% of triticale flour was blended with wheat flour, the greatest bread height (mm) and specific volume (cm(3)/g) were obtained. Triticale flour was fractionated into water solubles, gluten, prime starch, and tailings by acetic acid (pH 3.5) fractionation, Baking results indicated that only the water solubles fraction produced the same baking performance as the original triticale flour. Several types of triticale flour were blended with wheat fours, and the breadmaking tests and measurement of amylase activities were compared. Baking results appeared to be related to alpha-amylase activity of triticale flour.
引用
收藏
页码：582 / 586
页数：5
相关论文
共 50 条
  • [31] Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking
    Gonzales-Barron, Ursula
    Dijkshoorn, Rody
    Maloncy, Maikel
    Finimundy, Tiane
    Calhelha, Ricardo C.
    Pereira, Carla
    Stojkovic, Dejan
    Sokovic, Marina
    Ferreira, Isabel C. F. R.
    Barros, Lillian
    Cadavez, Vasco
    FOODS, 2020, 9 (05)
  • [32] RHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES
    Stoenescu, Georgeta
    Ionescu, Violeta Sorina
    Banu, Iuliana
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2011, 35 (01) : 54 - 62
  • [33] Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α-Amylase Activity, and Falling Number
    Dennett, Angela L.
    Wilkes, Meredith A.
    Trethowan, Richard M.
    CEREAL CHEMISTRY, 2013, 90 (06) : 594 - 600
  • [34] Activity of carbohydrate oxidases as influenced by wheat flour dough components
    Degrand, L.
    Rakotozafy, L.
    Nicolas, J.
    FOOD CHEMISTRY, 2015, 181 : 333 - 338
  • [35] Variability in the chemical composition of triticale grain, flour and bread
    Fras, Anna
    Golebiewska, Kinga
    Golebiewski, Damian
    Mankowski, Dariusz R.
    Boros, Danuta
    Szecowka, Przemyslaw
    JOURNAL OF CEREAL SCIENCE, 2016, 71 : 66 - 72
  • [36] Impact of tempeh flour on the rheology of wheat flour dough and bread staling
    Huang, Lu
    Huang, Zhihai
    Zhang, Yongzhu
    Zhou, Siduo
    Hu, Wenxiu
    Dong, Mingsheng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 111 : 694 - 702
  • [37] Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread
    Liu, Xia
    Lu, Kui
    Yu, Jinglin
    Copeland, Les
    Wang, Shujun
    Wang, Shuo
    FOOD CHEMISTRY, 2019, 284 : 118 - 124
  • [38] Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof
    Raihan, M.
    Saini, C. S.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2017, 24 (06): : 2278 - 2284
  • [39] Effects of ozone treatment on physicochemical properties of Korean wheat flour
    Lee, Min Jung
    Kim, Mi Jeong
    Kwak, Han Sub
    Lim, Seung-Taik
    Kim, Sang Sook
    FOOD SCIENCE AND BIOTECHNOLOGY, 2017, 26 (02) : 435 - 440
  • [40] ALPHA-AMYLASE AND BETA-AMYLASE ACTIVITY IN THE TRITICALE GRAINS
    SITARSKI, J
    ANDRZEJCZUKHYBEL, J
    KACZKOWSKI, J
    ACTA PHYSIOLOGIAE PLANTARUM, 1992, 14 (04) : 177 - 183
12345