パン生地の物性,イーストの発酵能および製パン性に及ぼす小麦全粒粉混入の影響

抄録

The effects of whole wheat flour on the rheological properties of dough, gassing power of yeast S. cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0,25,50,75 and 100%. Water absorption in the farinography increased linearly from 62.5% in 100% bread making flour and 77.5% in 100% whole wheat flour. In the texturometry, the doughs prepared with constant moisture content of 60% were higher in hardness and lower in cohesiveness with the increase of blending ratio of whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. Whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level, but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters.
Sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable.