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Food science and technology research, v.8 no.2, 2002년, pp.119 - 124
MORITA, Naofumi (Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University) , MAEDA, Tomoko (Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University) , MIYAZAKI, Megumi (Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University) , YAMAMORI, Makoto (National Agriculture Research Center for Tohoku Region) , MIURA, Hideho (Department of Crop Science, Obihiro University of Agriculture and Veterinary Medicine) , OHTSUKA, Ichiro (Laboratory of Biology, Kanagawa University)
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The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF and 60% Hermes (40 WWF) were used. Two other mixed flours were prepared for comparison: on...
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