Art

J-GLOBAL ID：201602278112252159   Reference number：16A1306970

Measurement of Water Absorption in Wheat Flour by Mixograph Test

ミキソグラフ試験による小麦粉における吸水の測定

Author (4)： OKUDA Reiko (Shijonawate Gakuen Junior Coll., Osaka, JPN) ,  TABARA Aya (Osaka Seikei Coll., Osaka, JPN) ,  OKUSU Hideki (Nippon Flour Mills, Kanagawa, JPN) ,  SEGUCHI Masaharu (Kobe Women’s Univ., Kobe City, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 22  Issue： 6  Page： 841-846  Publication year： Nov. 2016 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *wheat flour ,  food evaluation ,  *water absorption ,  dough testing equipment ,  farinograph ,  *mixograph

JST classification (1)： Milling  (FJ04020E)

Reference (12)：

• AACC International. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. Method 08-01, 46-10, 10-10B, and 54-21, The Association: St. Paul, MN.
• D'Appolonia, B. L. and Kunerth, W. H. (1990). The farinograph handbook, third edition, revised and expanded. AACC, Inc, St. Paul, MN.
• Eliasson, A. C. and Larsson, K. (1993). “Cereals in breadmaking” Marcel Dekker, New York, p. 262-263.
• Farrand, E. A. (1972). Controlled levels of starch damage in a commercial United Kingdom bread flour and effects on absorption, sedimentation value, and loaf quality. Cereal Chem., 49, 479-488.
• Finney, K. F. and Shogren, M. D. (1972). A ten-gram mixograph for determining and predicting functional properties of wheat flours. Baker's Dig., 46, 32-35, 38-42,77.

Terms in the title (4)： ミキソグラフ ,  試験 ,  小麦粉 ,  吸水