NDLI: Effect of lipids on physical properties of wheat flour dough: Farinograph properties of durum and bread wheat flours.

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Effect of lipids on physical properties of wheat flour dough: Farinograph properties of durum and bread wheat flours.

Content Provider	Semantic Scholar
Author	Inakuma, Takahiro Aibara, Shigeo Morita, Yuhei
Copyright Year	1989
Abstract	ドウの水分含量を変化させたときモビリティーが2相になり,屈折点が得られることを利用して脱脂処理前後のデュラム,強力,薄力小麦粉のドウ物性を解析した.デュラム小麦粉は脱脂することにより屈折点のモビリティーと水分含量とも低下したが,普通小麦粉ではモビリティーのみ低下し水分含量はほとんど変化しなかった.n-ブタノールで脱脂したデュラム小麦粉に全脂質画分,極性脂質画分,ダイズレシチンおよびトリオレインを添加した結果,屈折点は脱脂処理前後の屈折点を結ぶ線上にのり添加量が増加するに従って脱脂前の屈折点に近づいた.脂質添加によるモビリティーの回復率は脂質の種類によって異なり極性脂質画分,ダイズレシチンでは少量で回復したが,全脂質画分,トリオレインでは回復が不十分であった.強力小麦粉でも同様の結果が得られた.以上の結果よりドウのモビリティーに関しタンパク質とリン脂質の相互作用が密接に関連していることが示唆された.
Starting Page	175
Ending Page	180
Page Count	6
File Format	PDF HTM / HTML
DOI	10.1271/nogeikagaku1924.63.175
Alternate Webpage(s)	https://www.jstage.jst.go.jp/article/nogeikagaku1924/63/2/63_2_175/_pdf
Alternate Webpage(s)	https://doi.org/10.1271/nogeikagaku1924.63.175
Volume Number	63
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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