抄録
Crepes are a type of pancake. The batter made of wheat flour, buckwheat flour, eggs and milk or water, is thinly spread and cooked on a small griddle or flying pan. Use of various ingredients allows to make a wide varietiy of crepes.
In this experiment, five formulas were prepared by subustituting buckwheat flour to hard wheat (high gluten)flour. The texture analysis (hardness, cohesiveness and adhesiveness), the rupture test (rupture strain, rupture strength and rupture energy) and the creep test (elasticity and viscosity) were carried out immediately after cooking. Such sensory qualities as appearance and flavor were evaluated simultaneously.
Consequently, a formula consisting of 70% hard flour and 30% buckwheat flour was significantly preferred in the sensory test and the physical properties of this crepe were clarified.
