126 The breadmaking quality of Japanese weak flours blended with extra strong wheat flour (ES flour).

H. Yamauchi, W. Maruyama-Funatsuki, Y. Ichinose, K. Takata, N. Iriki, and T. Kuwabara. Hokkaido National Agricultural Experiment Station, Shinsei, Memuro, Kasai, Hokkaido 082-0071, Japan.

It is known that the bread made by frozen dough method with ES flour has good quality. The main factor for this was due to the high breaking force of ES flour dough. This unique rheological property of ES flour brought us an idea to blend the Japanese weak flour with ES flour. However, only a few papers were published on the ability of ES flour to carry weak flours in breadmaking from blended flours. To elucidate the improving effect in the baking properties of the flours blended Japanese weak flours with ES flour, the baking quality of blended flours were examined by loaf volume determined by no-time baking test, mixing time, dough expansion, rheological characteristics, etc. We found that the blending Japanese weak flours with ES flour improved loaf volume, mixing time, dough expansion, and breaking force of dough. The baking quality of the blended flours were substantially better than those blended with commercial strong flour. The mixing time, dough expansion, and breaking force in all blended flours were highly correlated with the loaf volume, respectively. We concluded that the improvement of breadmaking quality in flours blended with ES flour, which was observed as the extreme increase of loaf volume, was resulted from the stronger dough than that of flours blended with commercial strong flour.