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Improvement of bread dough supplemented with crust gel and the addition of optimal amounts of bakery enzymes
https://obihiro.repo.nii.ac.jp/records/4604
https://obihiro.repo.nii.ac.jp/records/460442fc194d-f9db-4652-a219-f57c6390b81e
名前 / ファイル | ライセンス | アクション |
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Fulltext (2.2 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-05-01 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Improvement of bread dough supplemented with crust gel and the addition of optimal amounts of bakery enzymes | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread crust | |||||
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 | 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 |
Goshima, Daisuke
× Goshima, Daisuke× Matsushita, Koki× Iwata, Junki× Nakamura, Tadashi× Takata, Kanenori× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | A large amount of bread crust is generated in the production of sandwiches and other bread products which, is not sufficiently used as food. If this crust can be reused effectively in the bread making process, it can add value, reduce waste, and improve the flavor and texture of bread. However, an excess amount of gelatinized starch (GS) in crust inhibits gluten network formation in bread dough and greatly decreases bread making qualities (BMQs). In this study, we investigated the optimal amount of two bakery enzymes, α-amylase (AM) and hemicellulase (HC), that can be added to improve the BMQs of crust-added dough. The optimal amounts of the enzymes were determined using response surface methodology and Solver, an Excel add-in software. The results showed that BMQs, specific loaf volume (SLV), gas retention of dough (GRD) and staling of dough and bread with added crust gel (CG) and optimal amounts of AM and HC were drastically improved compared to those without additional enzymes. It was concluded that response surface methodology and Solver are effective methods to easily determine the optimal amounts of the two enzymes to add to CG-supplemented dough to obtain high SLV and desirable texture, flavor and taste. The only negative aspect is poor bread color. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 25, 号 5, p. 625-636, 発行日 2019-05 |
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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.25.625 | |||||
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 |