Science Links Japan | Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.

Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.

Accession number;00A0213859

Title;Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.

Author; YAMAUCHI HIROAKI (Minist. of Agric., For. and Fish., Hokkaido Natl. Agric. Exp. Stn.) ICHINOSE YASUNORI (Minist. of Agric., For. and Fish., Hokkaido Natl. Agric. Exp. Stn.) TAKATA KANENORI (Minist. of Agric., For. and Fish., Hokkaido Natl. Agric. Exp. Stn.) IRIKI NORIO (Minist. of Agric., For. and Fish., Hokkaido Natl. Agric. Exp. Stn.) KUWAHARA TATSUO (Minist. of Agric., For. and Fish., Hokkaido Natl. Agric. Exp. Stn.)

Journal Title;Journal of the Japanese Society for Food Science and Technology

Journal Code:F0895A

ISSN:1341-027X

VOL.47;NO.1;PAGE.46-49(2000)

Figure&Table&Reference;FIG.4, REF.9

Pub. Country;Japan

Language;Japanese

Abstract;We developed a modified expansion test under low pressure for simple estimation of breadmaking quality (specific loaf volume). The expansion volume was highly correlated with specific loaf volume (r=0.849). This correlation coefficient was significantly higher than those derived from protein content and SDS sedimentation volume at the one side 1% level. Our new testing method will be useful to evaluate the exact breadmaking quality of breeding lines at early breeding stage. (author abst.)

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