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
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