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The Bread making qualities of bread dough supplemented with whole wheat flour and treated with enzymes
https://obihiro.repo.nii.ac.jp/records/1279
https://obihiro.repo.nii.ac.jp/records/12792c1a85de-62db-4e6f-a44f-020dff6ffea5
名前 / ファイル | ライセンス | アクション |
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FSTR23-3_403(Matsushita et al. 2017).pdf (1.2 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2017-09-07 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The Bread making qualities of bread dough supplemented with whole wheat flour and treated with enzymes | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | whole wheat flour | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | bread making quality | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | alpha-amylase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | hemicellulase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | enzyme | |||||
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 |
Matsushita, Koki
× Matsushita, Koki× Santiago, Dennis Marvin× Noda, Tatsuya× Tsuboi, Kazumasa× 川上, 秋桜× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 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 alpha-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. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 23, 号 3, p. 403-410, 発行日 2017-05 |
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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.23.403 | |||||
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 | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 569.6 |