Classification of Various Wheat Flour with Granule Size Distribution.
|
Accession number;00A0213854
|
| Title;Classification of Various Wheat Flour with Granule Size Distribution. |
| Author;
IMAI TOORU
(Minist. of Agric., For. and Fish., Natl. Food Res. Inst.)
SHIBATA SHIGEHISA
(Minist. of Agric., For. and Fish., Natl. Food Res. Inst.)
|
Journal Title;Journal of the Japanese Society for Food Science and Technology
|
Journal Code:F0895A
|
ISSN:1341-027X
|
|
VOL.47;NO.1;PAGE.17-22(2000)
|
| Figure&Table&Reference;FIG.1, TBL.4, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Classification of various wheat flour was undertaken on the bases of pattern similarity in the granule size distribution. Four kinds of flour on the market with the different usage-flour for bread making, Chinese noodle making, Japanese noodle making and cake making-were tested along with 60% flour obtained from six different varieties of imported and five different varieties of domestic wheat's. Sixty % flour were prepared by the laboratory scale Buehler Test Mill and granule sizes of all flour were measured with the Coulter Counter. Comparing the four commercial flour, the average granule of bread making flour was the largest in size, followed by Chinese noodle making flour, Japanese noodle making flour and cake making flour. Each showed a distinct granule size distribution pattern. Among the 60% flour prepared by the teat mill, flour from imported hard type wheat (1 CW) showed its peak at the large size portion, nearly 100.MU.m, whereas the soft type wheat (WW) showed the peak at the small size portion, nearly 25.MU.m. Three domestic varieties showed the peak at both side, the large and small size portion.... (author abst.) |
|
|
|
Related Articles;
|
|
