J-GLOBAL ID:200904082771500388  Research Project code:6000001422 Update date:Dec. 06, 2007

Developing a Bierstangen with “Nanbukomugi” wheat flour

Study period:2005 - 2005
Research field (1): Food science
Research overview:
In order to expand domestic demand of Iwate wheat, Applying Nanbukomugi, one of the major wheat breeds in Iwate Prefecture, to make bread has been examined. Protein Nanbukomugi differs from that in all-purpose flour in quality and quantity, which causes a difference in their properties as a bread. As for Nanbukomugi, the need for improvement of touch and countermeasures against aging frequently arises. In fiscal 2005 and 2006, manufacturing process of the bread was examined and improvement of its touch and other factors were sought. Breads which can take advantage of the flavor of Nanbukomugi were developed and proposed. Some types of the breads were as delicious as the bread made from all-purpose flour, and finally a bread was found, which enjoyed Nanbukomugi much more than all-purpose flour. It was Bierstangen. In order to develop and promote a Bierstangen with Nanbukomugi, reducing labor and diversifying in the process of dividing and forming were examined. In February,2006 these information were introduced to manufacturers in Iwate and 5 different types of Bierstangen were proposed at the meeting for research presentation.
Keywords (2):
Nanbukomugi ,  Bierstangen
Researcher representative of the project  (1):
  • SHIMAZU Hiroko
Research program: -

Return to Previous Page