ヘミセルラーゼのホームベーカリーにおける製パン性改良効果 Utilization of Hemicellulase as Bread Improver in a Home Baker

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Abstract

ヘミセルラーゼ(Hem)の小麦粉ドウの物性,ローフボリュームに及ぼす効果を検討した.Hem2.5×10<SUP>3</SUP>U以上の添加によりパンの比容積は有意に増大した.ステアロイル乳酸カルシウム(CSL)およびグルコン酸カルシウム(CG)とHemとの共存では比容積増大作用がみられるが,3者の併用では明らかな差は認められなかった.ファリノグラフにおける到達時間,ドウ形成時間は短くなり,安定時間は明らかに減少した.またドウ中の澱粉の糊化温度,エンタルピーはわずかに上昇する傾向を示したが,弾性率,粘性係数は減少した.また,Hemを添加したパンのクラム中のガスセルには明らかな差はみられなかった.さらに,HemにCSLあるいはCGを併用することにより製パン性,保存性が改善された.

The effects of hemicellulase on some rheological properties of wheat flour dough and on loaf volume in a home baker were studied. The addition of hemicellulase improved the specific volume of bread baked, and the volume was significant at the addition of more than 2.5×10<SUP>3</SUP> U of the enzyme . The combined addition of calcium stealoyl-2-lactylate (CSL) or calcium gluconate (CG) with hemicellulase increased loaf volume distinctly, but the combination of those three additives did not obviously improve loaf volume. The arrival and development times of dough became short as compared to the control, and stability time decreased distinctly. Both the gelatinization temperature and enthalpy of starch in the dough tended to increase slightly, but the viscosity coefficient and modulus of elasticity decreased . The size of gas cells of crumb baked with hemicellulase did not change distinctly. The combined addition of hemicellulase with CSL or CG distinctly improved the baking property and slightly improved the storage property.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 44(2), 143-152, 1997-06-30

    The Japanese Society of Applied Glycoscience

References:  34

Cited by:  6

Codes

  • NII Article ID (NAID)
    10008256759
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4257847
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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