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Bread making improvement of mashed potato-supplemented dough by treating with optimal bakery enzymes
https://obihiro.repo.nii.ac.jp/records/4378
https://obihiro.repo.nii.ac.jp/records/4378883e391b-b30d-4ad0-9d24-dcc6afc91aa0
名前 / ファイル | ライセンス | アクション |
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fulltext (1.1 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-06-13 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Bread making improvement of mashed potato-supplemented dough by treating with optimal bakery enzymes | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread making qualities | |||||
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 | Mashed potato | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Optimization technique | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Response surface methodology | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | α-amylase | |||||
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× Iwata, Junki× Goshima, Daisuke× Santiago, Dennis Marvin× Nakamura, Tadashi× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Bread substituted with mashed potato (MP) instead of wheat flour has been attracting attention because of added components, such as gelatinized starch (GS), dietary fibers (DFs), vitamins, and minerals, etc., that have a beneficial effect on the nutritional value, texture, flavor, and taste of the bread. On the other hand, excess amounts of GS and DFs in MP inhibits gluten network formation in dough and greatly deteriorates the bread making quality (BMQ). In this study, we investigated the optimal addition of two types of bakery enzymes, α-amylase (AM) and hemicellulase (HC), to improve the BMQ of MP-added dough. Optimal amounts of added enzymes were determined using the response surface methodology (RSM) and optimization technique (OT). As the results, BMQ, such as specific loaf volume (SLV), gas retention of dough, and bread staling, of MP dough and bread with optimal concentrations of AM and HC were remarkably improved compared to those without enzymes. These results showed that RSM and OT were effective methods to reasonably and easily derive the optimal concentrations of multiple enzymes, resulting in a good quality MP-supplemented bread with high SLV, desirable texture, flavor, and taste, but not crust color. Copyright © 2019, Japanese Society for Food Science and Technology | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 25, 号 2, p. 245-255, 発行日 2019 |
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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 | 013446606 | |||||
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.25.245 | |||||
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 | 588 |