Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
スポンサーリンク
概要
- 論文の詳細を見る
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheological properties of dough and qualities of finished bread were studied. The dynamic modulus of dough was improved by the addition of NaCl to wheat flour, as expected. An improvement in dynamic modulus was also observed when Gb was added to wheat flour without the addition of NaCl. Parameters determined by Farinograph showed that the addition of Gb and glycated Gbs to wheat flour dramatically improved rheological properties of dough. In finished bread formulated with NaCl at the low concentration of 0.17% (w/w, based on flour weight), the addition of 1% (w/w) of Gb resulted in unfavorable textures (stiff and tough) while 1% (w/w) psicose-glycated Gb made bread 30% softer, 22% more elastic and 4.8% larger in specific volume than control bread (no additional protein). Thus, psicose-glycated Gb can be a useful additive for producing a low-sodium bread with favorable texture.
- 社団法人 日本食品科学工学会の論文
- 2007-11-01
著者
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Hayakawa Shigeru
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
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Ogawa Masahiro
Department of Cardiology, Fukuoka University School of Medicine
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SUN Yuanxia
Department of Biochemistry and Food Science, Kagawa University
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Hayakawa Shigeru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Ogawa Masahiro
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Sun Yuanxia
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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INNUN Aree
Department of Applied Biological Science, Kagawa University
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Innun Aree
Department Of Applied Biological Science Kagawa University
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Ogawa Masahiro
Department Of Anesthesiology Nihon University School Of Medicine
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