@article{oai:repository.naro.go.jp:00001284,
 author = {吉川, 亮 and YOSHIKAWA, Ryo and 中村, 和弘 and NAKAMURA, Kazuhiro and 伊藤, 美環子 and ITO, Miwako},
 journal = {東北農業研究センター研究報告, Bulletin of TOHOKU Agricultural Research Center},
 month = {Mar},
 note = {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%., 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。},
 pages = {97--122},
 title = {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},
 volume = {113},
 year = {2011},
 yomi = {ヨシカワ, リヨウ and ナカムラ, カズヒロ and イトウ, ミワコ}
}