A Method of Visualizing Three-Dimensional Distribution of Yeast in Bread Dough

• MAEDA Tatsurou

  Nisshin Seifun Group INC.

• DO Gab-Soo

  College of Bioresource Sciences Nihon University

• SUGIYAMA Junichi

  National Food Research Institute

• OGUCHI Kosei

  Graduate School of Agricultural and Life Sciences, The University of Tokyo

• SHIRAGA Seizaburou

  Graduate School of Agriculture, Kyoto University

• UEDA Mitsuyoshi

  Graduate School of Agriculture, Kyoto University

• TAKEYA Koji

  Nisshin Seifun Group INC.

• ENDO Shigeru

  Nisshin Seifun Group INC.

Bibliographic Information

Other Title

• パン生地中のパン酵母の３次元可視化
• パン キジ チュウ ノ パン コウボ ノ 3ジゲン カシカ

Abstract

A novel technique was developed to monitor the change in three-dimensional (3D) distribution of yeast in frozen bread dough samples in accordance with the progress of mixing process. Application of a surface engineering technology allowed the identification of yeast in bread dough by bonding EGFP (Enhanced Green Fluorescent Protein) to the surface of yeast cells. The fluorescent yeast (a biomarker) was recognized as bright spots at the wavelength of 520 nm. A Micro-Slicer Image Processing System (MSIPS) with a fluorescence microscope was utilized to acquire cross-sectional images of frozen dough samples sliced at intervals of 1 μm. A set of successive two-dimensional images was reconstructed to analyze 3D distribution of yeast. Samples were taken from each of four normal mixing stages (i.e., pick up, clean up, development, and final stages) and also from over mixing stage. In the pick up stage yeast distribution was uneven with local areas of dense yeast. As the mixing progressed from clean up to final stages, the yeast became more evenly distributed throughout the dough sample. However, the uniformity in yeast distribution was lost in the over mixing stage possibly due to the breakdown of gluten structure within the dough sample.

Journal

• Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 23 (3), 313-320, 2006

  Japan Society of Refrigerating and Air Conditioning Engineers

Keywords

• Bread dough
• Baker's yeast
• Cell surface engineering
• Mixing
• 3-D measurement
• Visualization

Details

• CRID: 1390282679642850688
• NII Article ID: 10020359122
• NII Book ID: AA11125910
• DOI: 10.11322/tjsrae.23.313
• ISSN: 2185789X
• ISSN: 13444905
• NDL BIB ID: 8532321
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8532321
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed