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Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities
https://obihiro.repo.nii.ac.jp/records/4650
https://obihiro.repo.nii.ac.jp/records/4650344147ca-70bf-483c-a826-48e7c95e3fa2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fulltext (1.5 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2021-01-01 | |||||
| タイトル | ||||||
| タイトル | Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities | |||||
| 言語 | en | |||||
| 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 | High pressure | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Response surface methodology | |||||
| 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× Tamura, Ayano× Goshima, Daisuke× Santiago, Dennis Marvin× Myoda, Takao× Takata, Kanenori× Yamauchi, Hiroaki |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer. © 2019, Association of Food Scientists & Technologists (India). | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Journal of Food Science and Technology 巻 57, 号 1, p. 134-142, 発行日 2020-01 |
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| 出版者 | ||||||
| 出版者 | Springer | |||||
| 言語 | en | |||||
| 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/s13197-019-04038-4 | |||||
| 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 | |||||
