Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes
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- Goshima Daisuke
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
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- Matsushita Koki
- The United Graduate School of Agricultural Sciences, Iwate University
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- Iwata Junki
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
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- Nakamura Tadashi
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
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- Takata Kanenori
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization
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- Yamauchi Hiroaki
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
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<p>A large amount of bread crust is generated in the production of sandwiches and other bread products which, is not sufficiently used as food. If this crust can be reused effectively in the bread making process, it can add value, reduce waste, and improve the flavor and texture of bread. However, an excess amount of gelatinized starch (GS) in crust inhibits gluten network formation in bread dough and greatly decreases bread making qualities (BMQs). In this study, we investigated the optimal amount of two bakery enzymes, α-amylase (AM) and hemicellulase (HC), that can be added to improve the BMQs of crust-added dough. The optimal amounts of the enzymes were determined using response surface methodology and Solver, an Excel add-in software. The results showed that BMQs, specific loaf volume (SLV), gas retention of dough (GRD) and staling of dough and bread with added crust gel (CG) and optimal amounts of AM and HC were drastically improved compared to those without additional enzymes. It was concluded that response surface methodology and Solver are effective methods to easily determine the optimal amounts of the two enzymes to add to CG-supplemented dough to obtain high SLV and desirable texture, flavor and taste. The only negative aspect is poor bread color.</p>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 25 (5), 625-636, 2019
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
- 1390845702302365440
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- NII論文ID
- 130007732151
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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
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