高灰分ストリーム粉の添加による国産小麦を原料とした パンの風味変化.

High-ash flour is made by a regular milling process and its use as a bread ingredient is expected to enable flavor differentiation from conventional breads at a lower cost compared with whole wheat flour made on a dedicated production line. Liquid and gas chromatography/mass spectrometry analysis showed that the taste and volatile components of bread consistently showed different characters when 20 % or more high-ash flour was used. Addition of high-ash flour increased the amount of compounds that were produced during fermentation and the Maillard reaction. On sensory evaluation, “sweetness” and “saltiness” were selected as terms that describe the characteristics of bread made from regular wheat flour, while “smokiness”, “sourness”, and “harshness” were selected as terms that describe the characteristics of 40 % high-ash flour substituted bread. Because the addition of high-ash flour increased fermentation and Maillard reaction products, it was presumed that these compounds affected the sensory evaluation characteristics of bread with high-ash flour. These results indicated that the flavor components of bread changed significantly when the substitution ratio of high-ash flour exceeded 20 %. [ABSTRACT FROM AUTHOR]