@article{oai:mie-u.repo.nii.ac.jp:00005833,
 author = {小宮, 孝志 and Komiya, Takashi and 阿知和, 弓子 and Achiwa, Yumiko and 古市, 幸生 and Huruichi, Yukio},
 journal = {三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University},
 month = {Dec},
 note = {application/pdf, Changes in the rheological actions during dough mixing with additives were studied by measuring extention (E) and resistance (R) using an extensograph. Each portion of hard wheat flour was mixed with water for 8, 20 and 40 min, respectively, and E and R of the obtained dough were measured using an extensograph. E of 40 min mixed dough decreased greatly with its R greatly increasing, as compared with those of 8 min mixed dough. Moreover, a loss of sulfhydryl (SH-) groups of 40 min mixed dough was much larger and its POV increased greatly, as compared with those of 8 min mixed dough. From these results,the 40 min mixed dough is determined as being overoxidized. In order to improve the rheological properties (E and R) of thus dough, rheological actions of dough treated with ascorbic acid and glutathione were examined by an extensograph. E of the former decreased greatly and its R increased to a great extent with an increase in aging time after dough mixing. The improving effect of dough was recognized by addition of ascorbic acid. However, the additive effect of glutathione on the rheological properties of dough could not be achieved., 添加剤を加えたときのドウ混ねつ中の物性の挙動につ
いてエキステソグラフを用いて伸長度（E）と伸長抵抗
（R）を測定することにより研究がなされた。小麦粉
（強力粉）に水を加え8，20，40分間混ねつし，得られ
たドウの試料についてEおよびRを調べた結果，反応
時間40分のものは反応時間8分のものに比べてEは大
きく減少し，Rは大きく増大した。更に，反応時間40
分のもののSH基量は反応時間8分のものに比べて大き
く減少し，且つ，過酸化価（POV）は大きく増大した。
この反応時間40分のドウはオーバーオキソデーション
を起こしたものと考えられる。このドウのRおよびE
の物性を改善するために，アスコルビン酸およびグルタ
チオンをそれぞれドウに添加してその物性の変化をエキ
ステンソグラフを用いて調べられた。その結果，アスコ
ルビン酸添加のものはねかしが長くなるに伴いEは減
少し，Rは増大し改良効果が認められたが，それとは逆
にグルタチオン添加効果は認められなかった。},
 pages = {21--27},
 title = {添加剤による小麦ドウの物性改良効果 : アスコルビン酸およびグルタチオンの効果},
 volume = {19},
 year = {1997}
}