米粉,そば粉,大豆粉添加並びに甘味料の置換がクレープの性状と嗜好に及ぼす影響

抄録

An attempt was made to substitute rice flour, buckwheat flour or soybean flour for wheat flour so as to prepare the home made crapes. Further sucrose, which was used as a sweetener, was substituted with muscovado or fructooligosaccharides. A series of the examinations were made with each batter and crape prepared for obtaining informations on the viscosity, texture characteristics, taste and so on. The results obtained are summarized as follows.
1) The optimum amount of rice flour to be substitutedin the preparation of crape was 50%. The batter was a thixotropic fluid and its viscosity decreased. Therefore, an hour was sufficient to allow to stand the batter. The product was moist and soft, and showed an excellent texture with a favorite color. It was superior to the one of 100% of wheat flour.
2) Batters prepared by substituting 25% of buckwheat flour or 12.5% of soybean flour showed increase of viscosities. The products obtained in these cases were better evaluated in hardness and color.
3) The substitution of sweeteners caused a little changes in viscosity and physical properties. According to HPLC analysis, fructooligosaccharides including GF4, GF3, GF2, sucrose, lactose, glucose and fructose were isolated and determined. The product differed somewhat in the taste.