ベーグルの調理特性

概要

論文の詳細を見る
Bagels were boiled for 0, 10, 40 or 120 seconds to determine the optimum boiling time. The ingredients were 700 g of strong flour, 21 g of dry yeast, 42 g of sugar, 14 g of salt, and 490 g of water. Although there was no significant difference in the weight, the longer-boiled bagels had less volume. The length of boiling time had little impact on the moisture content, which showed no difference immediately after baking. In respect of the appearance, the longer-boiled bagels formed creases on the crust and their texture deteriorated. The 40-second-boiled bagels had the best visual quality. The breaking energy of the bagels increased with increasing boiling time. Many starch particles were apparent on the crust of the un-boiled bagels by scanning electron microscopy (SEM). Since the crust of the bagels with few starch particles was smooth by SEM, it can be presumed that the starch had gelatinized. The sensory evaluation rated, the 40-second-boiled bagels the best, this being followed in order by the 10-second-boiled, 120-second-boiled, and un-boiled bagels. After 7 days of deep freezing, the degree of gelatinization of the 40-second-boiled bagels' was 90%. Although the quality may also depend on the proportion of the ingredients, cooking method, etc., the 40-second-boiled bagels were rated the best in this study.
日本調理科学会の論文
2004-08-20