WEKO3
アイテム
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The Staling and Texture of Bread Made Using the Yudane Dough Method
https://obihiro.repo.nii.ac.jp/records/1055
https://obihiro.repo.nii.ac.jp/records/105517860bd6-16c3-4cff-b48c-b8db7dde0920
名前 / ファイル | ライセンス | アクション |
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yamauchi20(5),1071-1078,2014.pdf (1.7 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2016-06-23 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | The Staling and Texture of Bread Made Using the Yudane Dough Method | |||||||||||
言語 | ||||||||||||
言語 | eng | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | bread | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | staling | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | texture | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | starch | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | retrogradation | |||||||||||
資源タイプ | ||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
資源タイプ | journal article | |||||||||||
著者 |
Yamauchi, Hiroaki
× Yamauchi, Hiroaki× Yamada, Daijyu× Murayama, Daiki× Marvin, Santiago Dennis× Orikasa, Yoshitake
WEKO
207
× 小疇, 浩
WEKO
101
× Nakaura, Yoshiko× Inouchi, Naoyoshi× Noda, Takahiro |
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抄録 | ||||||||||||
内容記述タイプ | Abstract | |||||||||||
内容記述 | White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough. | |||||||||||
言語 | en | |||||||||||
書誌情報 |
en : Food Science and Technology Research 巻 20, 号 5, p. 1071-1078, 発行日 2014 |
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出版者 | ||||||||||||
言語 | en | |||||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | PISSN | |||||||||||
収録物識別子 | 13446606 | |||||||||||
書誌レコードID | ||||||||||||
収録物識別子タイプ | NCID | |||||||||||
収録物識別子 | AA11320122 | |||||||||||
DOI | ||||||||||||
関連タイプ | isIdenticalTo | |||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | info:doi/10.3136/fstr.20.1071 | |||||||||||
権利 | ||||||||||||
言語 | en | |||||||||||
権利情報 | Japanese Society for Food Science and Technology | |||||||||||
フォーマット | ||||||||||||
内容記述タイプ | Other | |||||||||||
内容記述 | application/pdf | |||||||||||
著者版フラグ | ||||||||||||
出版タイプ | VoR | |||||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |