Art

J-GLOBAL ID：200902105935309598   Reference number：01A0704139

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

国内産小麦の粉に超強力粉を混ぜたものの製パン性および混合粉から作ったパンの老化

Author (7)： YAMAUCHI H (Hokkaido National Agricultural Experiment Station, Hokkaido, JPN) ,  NISHIO Z (Hokkaido National Agricultural Experiment Station, Hokkaido, JPN) ,  TAKATA K (Hokkaido National Agricultural Experiment Station, Hokkaido, JPN) ,  ODA Y (Hokkaido National Agricultural Experiment Station, Hokkaido, JPN) ,  YAMAKI K (Hokkaido Food Processing Res. Center, Hokkaido, JPN) ,  ISHIDA N (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  MIURA H (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 7  Issue： 2  Page： 120-125  Publication year： May. 2001 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Triticum aestivum ,...

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JST classification (1)： Milling  (FJ04020E)

Reference (18)：

• American Association of Cereal Chemists. (1991a). Approved Methods of the AACC, Method 54-21, The Association, St. Paul, MN.
• American Association of Cereal Chemists. (1991b). Approved Methods of the AACC, Method 08-01, The Association, St. Paul, MN.
• Axford, D.W.E., Colwell, K.H., Cornford, S.J. and Elton, G.A.H.. (1968). Effect of specific loaf volume on the rate and extent of staling in bread. J. Sci. Food Agric., 19, 95–101.
• Axford, D.W.E., McDermott, E.E. and Redman, D.G.. (1979). Note on the sodium dodecyl sulfate test of bread-making quality; Comparison with Pelshenke and Zeleny tests. Cereal Chem., 56, 582–584.
• Bushuk, W.. (1980). The baking potential of Glenlea wheat. Can. J. Plant Sci., 60, 737–739.

Terms in the title (6)： 小麦 ,  粉 ,  超強力粉 ,  製パン性 ,  混合粉 ,  パンの老化