Hokkaido Research Organization Central Agriculture Exp Stn

Hokkaido, Japan

Hokkaido Research Organization Central Agriculture Exp Stn

Hokkaido, Japan

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Abe T.,Hokkaido Research Organization Central Agriculture Exp Stn | Yanagihara T.,Hokkaido Research Organization Central Agriculture Exp Stn | Sugikawa Y.,Hokkaido Research Organization Central Agriculture Exp Stn | Sugawara A.,Hokkaido Research Organization Central Agriculture Exp Stn | And 4 more authors.
Japanese Journal of Crop Science | Year: 2016

‘Yumechikara’ is a domestic hard red winter wheat cultivar whose grain characteristics and processing properties vary with the growth condition. This paper describes the effects of the protein content of wheat on the grain quality and processing suitability of ‘Yumechikara’. Field studies showed that the grain protein content of ‘Yumechikara’ varied from 10.9 to 16.7% and the average value was 14.5%. In more than half the grain samples examined, the grain protein content was higher than the quality-evaluation standard value (11.5-14.0%). However, there was no variation in the other quality items, such as bulk density, ash content and falling number. To evaluate bread-making suitability, the grains with different protein contents were milled and mixed with the flour of soft wheat cultivar ‘Kitahonami’ at the ratio of 20-80%. At a protein content of less than 13.0%, ‘Yumechikara' showed lower quality in the evaluation, that is, lower quality of bread and increased dough mixing time. On the other hand, ‘Yumechikara' with a protein content of over 14.0% did not show lower quality in the evaluation. It is thus concluded that ‘Yumechikara’ with a grain protein content exceeding 13.0% is suitable for blending with ‘Kitahonami’. The blended wheat of ‘Yumechikara’ with a protein content of roughly 14.0% had good grain properties and processing suitability values equivalent to or exceeding those of conventional bread flour. © 2016, Crop Science Society of Japan. All rights reserved.


Abe T.,Hokkaido Research Organization Central Agriculture Exp Stn | Komiyama S.,Hokkaido Research Organization Central Agriculture Exp Stn | Kobayashi S.,Hokkaido Research Organization Kitami Agriculture Exp Stn | Nishimura T.,Hokkaido Research Organization Central Agriculture Exp Stn | Jinno H.,Hokkaido Research Organization Kitami Agriculture Exp Stn
Japanese Journal of Crop Science | Year: 2016

Water absorption of flour is one of the most important characteristics for bread making. The farinograph is the most common instrument used for measuring water absorption, but it consumes a large amount of sample. This paper describes the availability of the micro-doughLAB, which is able to measure water absorption with 4 g of flour. In order to compare the water absorption measured using the farinograph with those of the micro-doughLAB, we used flour milled using a Buehler laboratory mill. The water absorption measured using the two instruments showed good agreement indicating that the micro-doughLAB can be used in place of the farinograph. Furthermore, measurement using the micro-doughLAB with an auto-drip system, which allows the addition of water to a sample during the test, reduced the measurement time and amount of sample required for a test. In addition to water absorption, ‘stability’ and ‘softening’ values measured using the micro-doughLAB also well correlated with those measured using the farinograph. The water absorption of flour milled with a Brabender Quadrumat Junior was also measured using the micro-doughLAB. There was a high correlation in water absorption between the flour obtained with the Buehler laboratory mill and that obtained with the Brabender laboratory mill, suggesting that the flour from a Brabender laboratory mill is useful for measurement of water absorption. The results from this survey indicate that, like the farinograph, the micro-doughLAB could provide dough property data for small-scale analysis. © 2016, Crop Science Society of Japan. All rights reserved.

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