Abstract
The bread-making qualities and an analysis of the physical properties of bread and bagels made from wheat flour containing mochihime domestic waxy wheat flour, were investigated. Mochihime was blended at 0-50% with yumechikara domestic extra-strong wheat flour or camellia foreign strong wheat flour. The specific loaf volume of the bread samples decreased with increasing mochihime content in each blend, while the opposite occurred with bagels whose volume increased. Breadcrumbs made from the blended mochihime and yumechikara flour were softer than those made from blended mochihime and camellia flour. The rate of bread staling decreased with increasing yumechikara content, while the cohesiveness of both kinds of bread tended to decrease with increasing mochihime content. It is thought that this decrease in cohesiveness was due to the increased glutinous sensation by adding mochihime. It is considered that soft and glutinous domestic flour bagels, which would be liked by the Japanese, could be made by using blended wheat flour of yumechikara with 40% of mochihime.
