| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for evaluating bread making quality of wheat flour without actually making bread. <P>SOLUTION: The method for evaluating bread making quality of wheat flour includes measuring the width of a gel layer generated by stirring and mixing water and wheat flour, thereafter, adding oils and fats thereto, further stirring and mixing and centrifugally separating the mixture, and evaluating the bread making quality from the width W. Already-known wheat flour is used as a control, when the width of the gel layer is wider than that of the wheat flour, the bread making quality is excelent, and when the width is narrower, the bread making quality is poor. In Fig.1, a layer 1 is the layer mainly including the wheat flour, a layer 2 is the layer mainly including the water, a layer 3 is the gel layer, and a layer 4 is the layer mainly including oils and fats. <P>COPYRIGHT: (C)2012,JPO&INPIT</p> |
