Evaluation of Breads Made from Local Flour of Wheat Cultivar “Nishinokaori” in Yamaguchi Prefecture

Abstract

To recommend eating local food, especially for wheat flour products, we investigated physical dough characteristics and bread making qualities of a soft loaf bread and a sweet bread, which were made from local flour produced in Yamaguchi prefecture. Local flour with 100% of Yamaguchi content showed poorer physical dough characteristics than commercial flour. The volume of its soft loaf bread was different with product years, while the lower volume was, the less water was added. On the other hand the volume of its sweet bread was almost the same as commercial flour. We should inform consumers that the local flour, the 100% of Yamaguchi content, have a different quality with producing years, farming area or cultivating technique.