島根農科大学
ISSN:0559-8311
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島根農科大学研究報告 7
1959-03-31 発行
ライ麦の加工利用に関する研究(第1報) : 製紛歩留と一般成分との関係
On the Utilization of Rye Grain(1) : Flours of various milling yield and their contents of general components
松本 宗人
保科 哲夫
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内容記述（抄録等）
(1) Rye grains harvested in Shimane prefecture were milled and seven flour fractions of various milling yields (0-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-100%) were sampled.
Contents of general components of these flour fractions were determined and the contents of general components of the flours of various yields, 30, 40, 50, 60, 70, 80 and 100%, were calculated.
(2) The more milling yields increased, the lower the "quality" of the flours became. (N-free extracts became lower and the other general components became higher. Fig.1)
(3) Flours of the yields up to 50 or 60% were white and fine. Their crude ashes were 0.5 or 0.6%.
(Fig.1 : Please refer to text.)
Contents of general components of these flour fractions were determined and the contents of general components of the flours of various yields, 30, 40, 50, 60, 70, 80 and 100%, were calculated.
(2) The more milling yields increased, the lower the "quality" of the flours became. (N-free extracts became lower and the other general components became higher. Fig.1)
(3) Flours of the yields up to 50 or 60% were white and fine. Their crude ashes were 0.5 or 0.6%.
(Fig.1 : Please refer to text.)
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