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タイトル: The kinetic analysis and simulation of hardening in bread made by the yudane dough method
著者: Tsuboi, Kazumasa
Ohara, Ami
Matsushita, Koki
Yamada, Daiju
Santiago, Dennis Marvin
Kawakami, Sakura
Koaze, Hiroshi
Yamauchi, Hiroaki
キーワード: bread
temperature
hardening
kinetic model
simulation
発行日: Mar-2017
出版者: Japanese Society for Food Science and Technology
誌名: Food Science and Technology Research
巻: 23
号: 2
開始ページ: 229
終了ページ: 236
抄録: Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in storage temperature. By using the hardening model, the hardening behavior of all breads stored at various temperature conditions was simulated with considerable accuracy.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/4484
DOI: info:doi/10.3136/fstr.23.229
ISSN: 1344-6606
出現コレクション:00E01学術雑誌論文

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