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Analysis of the relationship between bread-making qualities and dough stress during the proofing process
https://obihiro.repo.nii.ac.jp/records/4379
https://obihiro.repo.nii.ac.jp/records/43798601fb70-c1c7-48d8-bf4d-8f20473c911c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fulltext (1.3 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 | ||||||
| タイトル | Analysis of the relationship between bread-making qualities and dough stress during the proofing process | |||||
| 言語 | en | |||||
| 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 | Gas retention of dough | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Physical properties | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Simulation | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Specific loaf volume | |||||
| 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× Goshima, Daisuke× Iwata, Junki× Santiago, Dennis Marvin× Takata, Kanenori× Yamauchi, Hiroaki |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a Maxwell-2-element model (Maxwell model). It was assumed that PPD do not change during fermentation and thus the stress of various doughs in the proofing process could be obtained using Euler’s method. Simulation results revealed that dough with large elastic characteristics, a large τ 0 , and fermented quickly had a high stress peak during the expansion process and that the final stress (σ end ) also had a high value compared to other doughs. Meanwhile, dough characterized by a small τ 0 and slow fermentation showed the opposite tendency. Additionally, the calculated σ end was significantly correlated with the gas retention of dough and specific loaf volume (SLV). These results demonstrated that SLV of various white bread doughs could be estimated using PPD and fermentation speed. 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. 237-243, 発行日 2019 |
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| 出版者 | ||||||
| 出版者 | Japanese Society for Food Science and Technology | |||||
| 言語 | en | |||||
| 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 | |||||
| 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 | |||||
