The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough

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概要

• 論文の詳細を見る

• We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the frozen dough, which is evaluated as the decrease in specific loaf volume, was mostly induced by damage to the yeast from freezing. This damage lowers the gas retention of the dough, resulting in a weakness in its physical properties and reduction of its gassing power. (2) Properties of the ES flour as frozen dough were good. Tolerance to degradation when frozen was due largely to its gas retention decrease being less than that of other flours. (3) This lower decrease in gas retention when frozen was mainly a result of a rather high value of the dough’s breaking force when it was thawed, which was attributable to its resistance to glutathione, a reducing agent, that leaked from frozen damaged yeast. This resistance seemed to be related to the particular physical properties of this dough without freezing, which was represented for very high value of breaking force of this dough.

• 社団法人　日本食品科学工学会の論文
• 2001-05-01

著者

• TAKATA Kanenori

  Bread Wheat Research Team, National Agricultural Research Center for the Western Region

• MIURA Hideho

  Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici

• Oda Yuji

  Department Of Upland Agriculture Research National Agicultural Research Center For Hokkaido Region

• Oda Yuji

  Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region (narch)

• Yada H

  National Agriculture Res. Center For Hokkaido Region

• Iriki Norio

  Department Of Low-temperature Sciences National Agricultural Research Center For The Hokkaido Region

• Miura Hideho

  Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin

• Nishio Zenta

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Yamauchi H

  Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region

• YAMAUCHI Hiroaki

  Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station

• NISHIO Zenta

  Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station

• TAKATA Kanenori

  Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station

• ODA Yuji

  Upland Agriculture Research Center, Hokkaido National Agricultural Experiment Station

• YAMAKI Kazufumi

  Department of Agricultural Food, Hokkaido Food Processing Research Center

• ISHIDA Nanako

  Department of Crop Science, Obihiro University of Agriculture and Veterinary Medicine

• Oda Yuji

  Upland Agriculture Research Center Hokkaido National Agricultural Experiment Station

• Takata Kanenori

  Bread Wheat Research Team National Agricultural Research Center For The Western Region

• Yamaki Kazufumi

  Department Of Agricultural Food Hokkaido Food Processing Research Center

• Takata Kanenori

  National Agriculture Research Center For Western Region

• Nishio Zenta

  National Agricultural Research Center for Hokkaido Region, Memuro Research Station

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