パンの物理的性状に及ぼすもち米粉添加の影響(1)

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/565
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Title
パンの物理的性状に及ぼすもち米粉添加の影響(1)
Title Alternative
The Effect of Glutinous Rice Flour on the Properties of Bread
Author
氏名 奥田 弘枝
ヨミ オクダ ヒロエ
別名 OKUDA Hiroe
氏名 PONTE Jr. J. G.
ヨミ
別名
Subject
パン
もち米粉
添加
NDC
498.519
Abstract

Since there has been no study of bread using glutinous rice flour, this report is an examination of the
effects on bread production and quality when glutinous rice flour is added to the ingredients.
Studies of bread and cake using non-glutinous rice flour in the ingredients have been
reported. Glutinous rice flour is different from non-glutinous rice flour in the characteristics of
dextrin. Its dextrin consists of 100% amylopectin, and this helps the dough expand and the high coefficient
of viscosity may give bread stickiness which the Japanese would care for.
The processed form of glutinous rice is crushed grain. Its use in processed food is limited to rice
cakes or Japanese cakes. It can be anticipated that glutinous rice flour might be used in making bread,
which will be a new use for glutinous rice.
The combination proportion of basic ingredients of the bread is based on the AACC method, which
was made the control sample. The effect of bread production with a proportion of glutinous rice flour
from 5% to 20% instead of wheat flour was examined.
The bread with 5% glutinous rice flour added by was a little large in specific gravity compared with the
control sample, and the specific volume was about 95% of the control sample. The hardness was
almost the same as the control sample with the balance of the shape and rising (air bubbles) very good
for bread. When glutinous rice flour was added, the coefficient of adhesion was characteristically
large.
Bread with 10% glutinous rice flour added to the ingredients had an increased coefficient of gravity by
15% compared with the control sample, and the coefficient of volume was about 85% of the control
sample. Some changes were observed in other physical properties, including a higher value of hardness.
The bread with glutinous rice flour added to the ingredients in a proportion of 15% had an increased
coefficient of gravity by 37% compared with the control sample, and a coefficient of volume that was
about 74% of the control sample. The value of hardness was about twice as hard as that of the control sample. It turned out to be hard bread. The coefficient of adhesion was of greater value than the
bread with glutinous rice flour added by a proportion of 10%.
The bread with glutinous rice flour added to the ingredients in a proportion of 20% had a more
increased coefficient of gravity, and the coefficient of volume was about 60% of the control sample. The
balance of the shape was not good and rising (air bubbles) of the internal tissue was not even. The
value of hardness was 5.5 times that of the control sample. The coefficient of adhesion was 4.4 times
that of the control sample.
According to the results mentioned above, the maximum amount of glutinous rice flour to be added
to wheat flour in the ingredients for bread turned out to be 10%. It was possible to make bread with a
good flavor and texture by adding glutinous rice flour.

Journal Title
広島女学院大学論集
Volume
51
Spage
81
Epage
94
Published Date
2001-12-20
Publisher
広島女学院大学
ISSN
0374-8057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju