早播がパン用コムギ品種「ミナミノカオリ」の生地物性および製パン適性に及ぼす影響

日本作物学会紀事

松中 仁³  岩渕 哲也⁴  田中 浩平¹  松江 勇次¹  山口 末次² 

[1] 福岡県農業総合試験場;元九州沖縄農業研究センター;作物研究所;福岡県農業総合試験場豊前分場

关键词: Physical dough characteristics;    生地物性;    Bread-making quality;    製パン適性;    Protein composition;    タンパク質組成;    Early sowing;    æ—©æ’­;    Bread wheat;    パン用コムギ;   

DOI  :  10.1626/jcs.77.403

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The effects of early sowing on physical dough characteristics and bread-making quality of bread wheat cultivar “Minaminokaori” were investigated in Northern Kyusyu. The protein content of flour did not vary with the sowing time, but the sedimentation value and gluten index were lower in early sowing (early November) than in standard sowing (middle-late November). The dough development time, stability, valorimeter value of farinogram and volume-to-weight ratio of loaf were lower in early sowing than in standard sowing, and therefore the physical dough characteristics and bread-making quality in early sowing were inferior to those in standard sowing. Furthermore, glutenin and acetic acid-insoluble glutenin contents were lower in early sowing than in standard sowing. The glutenin content was positively correlated with sedimentation value and acetic acid-insoluble glutenin content was positively correlated with sedimentation value and gluten index. These results suggested that one of the reasons why physical dough characteristics and bread-making quality in early sowing were inferior to those in standard sowing was that glutenin and acetic acid-insoluble glutenin contents in early sowing were lower than those in standard sowing, and therefore the quality of gluten in early sowing was inferior to that in standard sowing.

【 授权许可】

Unknown