The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
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- Kokawa Mito
- Faculty of Life and Environmental Sciences, University of Tsukuba
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- Maeda Tatsuro
- Food Research Center, Nisshin Foods Inc.
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- Morita Airi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Araki Tetsuya
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Yamada Masaharu
- Department of Applied Chemistry, Faculty of Engineering, Kogakuin University
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- Takeya Koji
- Tumugi Bakery
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- Sagara Yasuyuki
- Food Kansei Communications, Corp.
抄録
<p>This study investigated the influence of mixing and fermentation times on the chemical and physical properties of white pan bread, a typical bread consumed in Japan. Sixteen bread samples were made by combining four dough mixing stages and four dough fermentation times, and were analyzed for compression force, acids, sugars, amino acids, volatile chemicals, and overall preference in a sensory evaluation. Acids, sugars, and amino acids were analyzed using HPLC, while volatile flavor compounds were analyzed with GC/MS. The effects of mixing and fermentation times on these parameters were analyzed using analysis of variance (ANOVA). Fermentation time was positively correlated with the majority of volatile chemicals and acids, and negatively correlated with amino acids. Compression force and sugars, such as galactose and maltose, were affected by both mixing and fermentation times. Overall preference was highest in the breads mixed to the over-mixing stage and fermented for 60 min. The results of this paper are expected to be of importance in controlling the flavor, taste, and texture of white pan bread.</p>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 23 (2), 181-191, 2017
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204458143744
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- NII論文ID
- 130005681742
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可