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Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique
https://obihiro.repo.nii.ac.jp/records/4399
https://obihiro.repo.nii.ac.jp/records/4399991f7e59-548f-401d-85a4-972987dcf4a0
名前 / ファイル | ライセンス | アクション |
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fulltext (483.2 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-08-09 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique | |||||
言語 | ||||||
言語 | eng | |||||
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 | Enzymes | |||||
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 | Whole wheat flour | |||||
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× Terayama, Ayaka× Goshima, Daisuke× Santiago, Dennis Marvin× Myoda, Takao× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, α-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour. © 2019, Association of Food Scientists & Technologists (India). | |||||
言語 | en | |||||
書誌情報 |
en : Journal of Food Science and Technology 巻 56, 号 3, p. 1454-1461, 発行日 2019-03 |
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出版者 | ||||||
言語 | en | |||||
出版者 | Springer | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 00221155 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA0069829X | |||||
DOI | ||||||
関連タイプ | isVersionOf | |||||
識別子タイプ | DOI | |||||
関連識別子 | info:doi/10.1007/s13197-019-03629-5 | |||||
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 | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 588 |