Abstract
The bread-making quality of the flour produced in Gifu (Chugoku 152) was examined in relation to the granulesizes prepared with two different mills, a roll mill (Chugoku 152-I) and a test mill (Chugoku 152-II). Such properties as the granule size, color and bread-making quality were compared between the two samples. The respective mean granule sizes for Chugoku 152-I and 152-II were 95.5 μm and 56.9 μm. The granule size distribution was also different between the two, indicating that Chugoku 152-I contained bran. There was also a noticeable difference in color. The specific volume was higher for Chugoku 152-II than for 152-I, while the color difference of the bread was greater than that of the flour. Creep test results showed that Chugoku 152-II was markedly different from 152-I and closer to 1 CW.
Chugoku 152-I produced poor bread quality in crust color and tint, while the sensory evaluation indicated Chugoku 152-I to have poorer quality than 152-II in all factors except aroma.
