The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
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- Matsushita Koki
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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- Santiago Dennis Marvin
- Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College
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- Noda Tatsuya
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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- Tsuboi Kazumasa
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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- Kawakami Sakura
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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- Yamauchi Hiroaki
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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<p>Whole wheat flour (WWF) contains various kinds of functional ingredients, such as dietary fiber, resistant starch, minerals, etc., and bread containing WWF is in great demand in many countries because of its health benefits. Although dough with WWF often results in lower quality bread, previous studies suggested that this could be improved by the addition of suitable enzymes. This study investigated the effects of WWF substitution and enzyme treatments using α-amylase (AM) and hemicellulase (HC) on bread making qualities. Results showed that the addition of WWF produced dough with low gas retention of dough (GRD) and specific loaf volume (SLV). However, AM and HC drastically improved both GRD and SLV of WWF-substituted dough and bread by degrading damaged starch and hemicellulose. Thus, these results indicated that the treatments with suitable enzymes could drastically improve the bread making qualities of dough made with WWF.</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 (3), 403-410, 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
- 1390001204459378944
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- NII論文ID
- 130005868255
- 120006391016
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- NII書誌ID
- AA11320122
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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
- IRDB
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可