岐阜市立女子短期大学研究紀要第54輯（平成17年3月）

抄録

岐阜県内産小麦粉の製パン性について

Comparison of domestic and imported wheat flours in baking

Abstract

　We investigated the bread baked using the native wheat flour produced in Gifu Prefecture. Comparison of the bread baked using imported and domestic wheat flours, showed that the specific loaf volume was higher in the domestic than in the imported bread. However, the crust was coarse in the domestic than in the imported bread. The increase in the ratio of domestic wheat flour to the imported wheat flour had no effect on the specific loaf volume, pH and moisture content. The bread baked using 30% domestic wheat flour produced the best color and overall appearance.

Key words : Bread　Baking　Domestic wheat flour

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