小麦まんじゅう皮の性状におよぼす砂糖の影響

Effect of sugar contest (0, 30, 50, 70%, flour basis) on the properties of maniyu crust were studied by puffing ratios, texture measurments, microscopic observations and sensory tests. The following results were obtained. (1) The sugar content affected the volume of steamed dough for maniyu crust. The volume of steamed dough indicated the highest value when the content of sugar was 30% (flour basis). Above 30% of sugar content, the puffing ratio decreased with increase of sugar content. (2) Hardnessof the steamed dough for manjyu crust had a tendency to increase with increasing sugar content, but all of cohesiveness, springiness and chewiness had a tendency to decrease. The steamed dough suffered fragility when 70% of sugar was added. (3) As a result of microscopic observation, in the case of adding sugar, it seemed that the flour proteins spread thinly compared with the sugrar-less dough. The degree of swelling of starch granules lowerd as the sugar content increased. (4) Significant difference was obtained in five sensory scores(acceptance of surface layer, softness, porosity, taste, total acceptance) among the samples of 0, 30, 50, 70% of sugar. The manjyu crust preferred by sensory panelists had a sugar content of 70%