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新形質小麦品種・系統の小麦粉ブレンドによる製パン適性の向上技術
https://doi.org/10.24514/00001251
https://doi.org/10.24514/000012519639f4a5-4cd4-4206-8284-2371064cc52b
名前 / ファイル | ライセンス | アクション |
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tarc_report_No113p97-122p.pdf (3.2 MB)
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Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||
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公開日 | 2019-03-22 | |||||
タイトル | ||||||
タイトル | 新形質小麦品種・系統の小麦粉ブレンドによる製パン適性の向上技術 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Improvement in the Bread-making Qualities of Breads from Blends of Wheat Cultivars and Lines with Different Flour Qualities | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 小麦品種 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 小麦粉 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ブレンド | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 製パン適性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 中種生地法 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 高分子量グルテニンサブユニット5+10 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 超強力 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 低アミロース含量 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | もち性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ファリノグラム | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Wheat cultivar | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Flour | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Blend | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread-making quality | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Sponge and dough method | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | High molecular weight glutenin subunit 5+10 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Extra strong | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Low amylose content | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Waxy | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Frarinogram | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.24514/00001251 | |||||
ID登録タイプ | JaLC | |||||
著者 |
吉川, 亮
× 吉川, 亮× 中村, 和弘× 伊藤, 美環子 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We examined the improved effects of the dough-mixing properties and bread-making qualities (sponge and dough method) of wheat flour blends between bread wheat cultivars with the presence or absence of the high-molecular-weight glutenin subunit 5+10 (HMW-GS 5+10), between a bread wheat cultivar with extra strong flour and a normal bread wheat cultivar, between a Japanese noodle wheat cultivar with low amylose content and a bread wheat cultivar with normal amylose content, and between a waxy wheat cultivar and a nonwaxy bread wheat cultivar. 1. In the flour blend (blend ratio 50% : 50%) between two bread wheat cultivars, the improved effect of the dough-mixing properties and bread-making qualities was high in the blends for which at least one cultivar had HMW-GS 5+10, Also, the blend performance of the cultivars with HMW-GS 5+10 was high. In contrast, those improved effects were low in the blend between cultivars that did not have HMW-GS 5+10. 2. The flour blend (blend ratio 50% : 50%) between a bread wheat line "Tohoku 221" with extrastrong flour and a bread cultivar with normal strong flour was indicated to have very strong dough-mixing properties and good bread-making qualities. 3. In the flour blend (blend ratio 50% : 50%) between a Japanese noodle wheat cultivar with low amylose content and a bread wheat cultivar or a patent strong flour with normal amylose content and HMW-GS 5+10, the loaf volume was large, the loaf crumb was soft, the bread taste was good, and the sensory evaluation was improved. 4. In the flour blend (waxy blend ratio 10-20%) of a waxy wheat cultivar and a nonwaxy wheat bread cultivar , the blends that used the nonwaxy cultivars with HMW-GS 5+10 showed improved bread-making qualities. On the other hand, the improved effects were low in the blend of nonwaxy cultivars without HMW-GS 5+10. Moreover, in the flour blend between a waxy elite line and the bread wheat cultivar "Haruibuki", the bread-making qualities were the highest with a waxy blend ratio of 30%. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 高分子量グルテニンサブユニット5+10 (HMW-GS 5+10) の有無、アミロース含量及びもち・うるち性などの異なる品種・系統を用いて、小麦粉のブレンドによる生地物性および製パン適性 (中種生地法) のそれぞれの改良効果について検討した。(1)パン用2品種・系統間の50%:50%のブレンドでは、少なくとも片方の品種・系統がHMW-GS 5+10を持つ場合、生地物性および製パン適性の改良効果が高かった。一方、HMW-GS 5+10を持たない品種・系統のブレンドでは、それらの改良効果は低かった。(2)超強力系統「東北221号」は通常のパン用強力品種・系統と50%:50%でブレンドすると、一般に生地物性が飛躍的に改善されてカナダ産「1CW」並の強い生地特性を示し、HMW-GS 5+10を持たない品種・系統の製パン適性を改善した。(3)低アミロース品種・系統とパン用品種「ハルイブキ」または市販強力粉との50% : 50%のブレンドでは、パン体積が大きく、パン内相が柔らかく、パンの味が良くなり、官能評価が向上した。(4)もち性品種・系統とうるち性品種との小麦粉ブレンド (もち性ブレンド比率10~20%) でも、うるち性にHMW-GS 5+10を持つ品種を用いると製パン適性の改良効果が高かったが、それを持たない品種では改良効果はみられなかった。また、パン用品種「ハルイブキ」に、もち性有望系統を0~100%ブレンドした場合、一般にもち性ブレンド比率30%において製パン適性が最も高かった。 | |||||
書誌情報 |
東北農業研究センター研究報告 en : Bulletin of TOHOKU Agricultural Research Center 巻 113, p. 97-122, 発行日 2011-03-01 |
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出版者 | ||||||
出版者 | 独立行政法人 農業・食品産業技術総合研究機構 東北農業研究センター | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1347-3379 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.24514/00001251 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |