Measurement of physical properties and expansion ability of dough for bread making

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  • KAWAI Hideki
    Department of Mechanical Systems Engineering, Muroran Institute of Technology
  • TANAKA Fumitake
    Department of Mechanical Systems Engineering, Muroran Institute of Technology
  • TAKAHASHI Hiroshi
    Department of Mechanical Systems Engineering, Muroran Institute of Technology
  • YAMAUCHI Hiroaki
    Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH) Shinsei

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Other Title
  • 焼成パン用生地における物理特性の測定と生地の膨張性について

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Abstract

The relationships between the physical properties (rheological properties) and expansion ability of dough for bread making were investigated. Dough from various kinds of flour such as Victoria INTA (extrastrong flour), Camellia (strong flour), and Hokushin (middle strong flour) was examined to obtain its physical properties, which are determined using the Kelvin 4-element model, a linear viscoelastic model of dough. The relaxation and retardation times (τ0 and τ1, respectively) of dough are derived from a creep curve. Stress relaxation curves plotted using τ0 and τ1 were well approximated experimentally. By analyzing the relationship between the coefficients of this model and the expansion ability of bread dough (specific loaf volume and gas retention of dough), it was proven that τ0 and τ1 positively and negatively correlate to the expansion of bread dough at statistical significance, respectively. From these results, it was suggested that dough having the more elastic properties shows a higher degree of expansion.

Journal

  • Food Preservation Science

    Food Preservation Science 32 (5), 209-216, 2006

    Japan Association of Food Preservation Scientists

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