著者

鈴木 彩葉 小池 恵 Sayaha Suzuki Megumi Koike

雑誌

共立女子短期大学生活科学科紀要 = Annual bulletin department of the science of living

巻号頁・発行日

vol.58, pp.81-86, 2015-02

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Whole wheat flour is rich in dietary fiber and has disease preventive property. However, the flavor of whole wheat flour containing bread has prevented its wide use. We studied that make tasty whole wheat flour bread to take a dietary fiber daily. The blending proportions of whole wheat flour to bread making flour were 0, 20, 40, 60,80 and 100%. We examined their characteristics in weight, height, volume, physical properties and palatability in the sensory evaluation. Weight of the whole wheat flour bread became the same value the white wheat flour bread and also height, volume and physical properties of 20 to 60% were no difference it. The level 60% of whole wheat flour yielded the most favorable results by the free-response contentfrom the sensory evaluation. From this finding, the level 60% of whole wheat flour was made better accordingly adding walnuts and dried figs. As a result, the taste became deeper and the flavor became improver and also led more increase of the dietary fiber content than without additions.

著者

木下 枝穂 小池 恵 堂薗 寛子 津田 淑江 Shiho Kinoshita Megumi Koike Hiroko Dohzono Toshie Tsuda

雑誌

共立女子短期大学生活科学科紀要

巻号頁・発行日

vol.53, pp.41-47, 2010-02