@article{oai:obihiro.repo.nii.ac.jp:00004378,
 author = {Matsushita, Koki and Iwata, Junki and Goshima, Daisuke and Santiago, Dennis Marvin and Nakamura, Tadashi and Yamauchi, Hiroaki},
 issue = {2},
 journal = {Food Science and Technology Research},
 month = {},
 note = {application/pdf, 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},
 pages = {245--255},
 title = {Bread making improvement of mashed potato-supplemented dough by treating with optimal bakery enzymes},
 volume = {25},
 year = {2019}
}