パンの性状に及ぼす未加熱紅麹添加の影響

• 高橋 真美

  昭和女子大学大学院生活機構研究科

• 森髙 初恵

  昭和女子大学大学院生活機構研究科

書誌事項

タイトル別名

• Effects of non heating <i>Monascus</i> Koji on the texture of bread
• パン ノ セイジョウ ニ オヨボス ミカネツ ベニコウジ テンカ ノ エイキョウ

抄録

The effects of non heating Monascus koji (NHM) on the microstructure and physical properties of bread were investigated. As NHM concentration increased, gas cells in the bread became larger, noticeably damaging its microstructure. The specific volume of bread made with NHM was greater than that of bread made without NHM up to a concentration of 2.0%. However, the specific volume of bread made with 5.0% NHM was less than that of bread made with 2.0% NHM. Compared with bread made without NHM, hardness decreased and cohesiveness increased as the concentration of NHM increased. The results of sensory evaluation indicated significantly that breads containing 0.5% and 1.0% NHM were highly evaluated in terms of all six items investigated, and bread containing 2.0% NHM was highly evaluated in terms of taste, texture and overall evaluation.

収録刊行物

• 日本官能評価学会誌

  日本官能評価学会誌 14 (2-2), 100-107, 2010

  日本官能評価学会

キーワード

• 未加熱紅麹
• テクスチャー
• 官能評価

詳細情報

• CRID: 1390282680252228864
• NII論文ID: 40017385614
• NII論文ID: 130003379809
• NII書誌ID: AA11333226
• DOI: 10.9763/jjsse.14.100
• ISSN: 21872546
• ISSN: 1342906X
• NDL書誌ID: 10896109
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10896109
• Web Site: https://www.jstage.jst.go.jp/article/jjsse/14/2-2/14_100/_pdf
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可