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1 Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread. Toshiko Nakazato,Norikazu Matsumoto,Makiko Kawase,Ayame Oda Otsuma Women's University 12 Sanbancho Chiyoda-ku,Tokyo, To steam bun dough prepared by adding 0,20 and 30% tartary-buckwheat flour to the wheat flour,20,30 and 40% corn oil was added.the effects on the properties and tastes of the steamed buns were then examined. The following results were obtained. (1)The specific volume increased with an increase in the tartary-buckwheat flour content,but decreased with an increase in the corn oil content. (2)The water content did not show any significant difference with the added quantity of the added tartary-buckwheat flour,but it decreased with an increase in the corn oil content. (3)Hardness did not show any significant difference depending on the tartary-buckwheat flour content,but decreased with an increase in the corn oil content. (4)The cohesive force decreased with an increase in the tartary-buckwheat flour content.the tartary-buckwheat samples showed the highest value and strongest recovery. (5)As for color,by adding the tartary-buckwheat flour,the L*value decreased and the a*and b*values increased.as for chroma,this value increased as the addition increased. (6)The rutin content showed an increase as the amount of tartary-buckwheat flour increased. (7)As a result of a sensory test,no significant difference was observed depending on the tartary-buckwheat flour content when maintaining the corn oil content at a constant level of 20,30 and 40%. When adding 20% tartary-buckwheat flour,the sample containing 40% corn oil acquired the best score in the total evaluation while the sample containing 20% corn oil had the worst score.
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6 日本 食 生 活 学 会 誌Vol.13No.4(2003) 図7蒸 しパ ン の形 状 8. 官 能 検 査 表5官 油 量 を一 定 に し,そ ば 粉 添 加 量 の 違 い に よ る官 能 検査 の 結 果 は表4に 示 した 通 りで あ る. 順 位 法 に よ り行 った 結 果 は い ず れ の 項 目に も有 意 差 は み られ な か った.評 点 法 に よ る総 合 評 価 結 果 に お い て も 各 試 料 間 に有 意 差 は 認 め られ な か った が,油40%添 蒸 しパ ン の 場 合 そ ば 粉20%添 次 にそ ば 粉 添 加 量 を20%と 加の 加 が 高 い 評 価 を 得 た の で, し,油 の 添 加 量 の 違 い に よる 官 能 検 査 を行 った.そ の 結 果 は 表5の 通 りで,味,し と り感,硬 さの 項 目で は 油40%の 蒸 しパ ン が1%の 率 で 有 意 差 が 認 め られ 最 も好 ま れ た.油20%の は 味,し っ と り感,硬 さ にお い て1%の っ 危険 蒸 しパ ン 危 険 率 で有 意 差 が 認 め られ,最 も好 まれ な か った.ま た,総 合評 価 に お い て も油40%添 加 蒸 しパ ン と油20%添 は1%危 加 蒸 しパ ン の 問 で 険 率 で 有 意 差 が 認 め られ,そ ば粉20%添 加 で油 40%添 加 蒸 しパ ン が 最 も高 い 評 価 を 得 た. IV.要 約 ダ ッ タン そ ば 粉 を 小 麦 粉 の 代 替 で20,30%添 加 した蒸 しパ ン 生 地 に,そ れ ぞ れ コー ン 油 を粉(小 麦 粉+ダ 284(60) ッタ 能検査結果(五)
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