| Project/Area Number |
15K00795
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Tokyo Kasei University |
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Principal Investigator |
KOBAYASHI Rie 東京家政大学, 家政学部, 准教授 (00342014)
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| Co-Investigator(Kenkyū-buntansha) |
榎本 俊樹 石川県立大学, 生物資源環境学部, 教授 (70203643)
橋詰 奈々世 金沢学院短期大学, 食物栄養学科, 助教 (30737705)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | 大麦粉 / 膨化性 / 粉体特性 / 糊化特性 / 力学特性 / シュー / 蒸しパン / イーストパン / 大麦粉パン / 大麦粉シュー / 大麦粉蒸しパン / 破断特性 / 増粘多糖類 / デンプン損傷度 / βグルカン |
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| Outline of Final Research Achievements |
We investigated various conditions for easily preparing puffed foods with only barley flour. The barley flour had flour characteristics suitable for producing puffed food. Also, barley starch gelatinizes at lower temperatures than that of wheat one. However, despite the unheated state, the barley flour dough had a high viscosity, suggesting that the expression factor of this property was β-glucan contained in barley.
In order to increase the volume of the porous food such as steamed bread and bread, it was effective to decrease the viscoelasticity of the flour dough by increasing the water addition amount. In the production of barley choux, starch and oil were homogeneously dispersed, and high viscosity barley flour dough was suitable for inclusion of water vapor. Therefore, increase of the baking temperature rather than adjusting the water content was important for improving the swelling property of the barley choux.
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