ペクチン添加によるパンのShelf Lifeの改善  [in Japanese] Improvement of Bread Shelf Life by the Addition of Pectin  [in Japanese]

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Author(s)

Abstract

Pectin, a water-soluble dietary fiber, was used to improve the shelf life of bread. Bread was composed of flour, sugar, skim milk, shortening, sodium chloride, dry yeast and water. Dough making was prepared and baking was carried out using an automatic home bakery (National SD-BT100) . The amount of pectin added was 0-10%, based on flour weight. The prepared bread was stored at 25°C for 0-5 days and the specific volume, moisture, firmness, elasticity, pH, gelatinization degree, cross section and Hunter whiteness were investigated. The specific volume of bread increased with increases in pectin content from 1% to 6% as compared to the control. The firmness decreased with 1-7% addition of pectin, and elasticity somewhat decreased with 1-5% addition as compared to the control. The pH of the dough decreased with increases in pectin content (pH 4 at 10% pectin content) and showed the lowest value at fermentation, while recovering a little after baking. Cross sections of breads containing pectin indicated good sponge structure except for a 10% pectin content. Hunter whiteness was not substantially different from the control. Adding pectin to bread prevented decreases in specific volume, moisture, elasticity and gelatinization degree, and an increase in firmness during storage. Pectin can be effectively used to improve the shelf life of bread.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 44(2), 165-168, 1997-06-30

    The Japanese Society of Applied Glycoscience

References:  10

Codes

  • NII Article ID (NAID)
    10008256838
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    13403494
  • NDL Article ID
    4257850
  • 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  NDL  J-STAGE 
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