Odorant Transfer Characteristics of White Bread during Baking
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概要
- 論文の詳細を見る
The potent odorants in the crust and crumb of white bread were identified and quantified by gas chromatography-mass spectrometry and gas chromatography/olfactometry. The weight loss ratio of the samples baked at 220 °C was controlled in the range of 0–28%. The odorants were classified into 5 types by the transfer characteristics: i) All amounts of odorant transferred from the crust to external space (type-I). ii) All transferred from the crust to the crumb and external space (type-II). iii) Certain amount remaining in the crust and the rest transferred to the crumb and external space (type-III). iv) All transferred from the crumb to external space (type-IV). v) Certain amount remaining in the crumb and the rest transferred to the crust and external space (type-V). The odorants of type-IV were not apparent after the crust had formed. The results indicate that the crust could be a barrier to prevent the odorants from being transferred to external space.
- 社団法人 日本農芸化学会の論文
- 2011-02-23
著者
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ARAKI Tetsuya
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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ONISHI Masanobu
San-Ei Gen F.F.I., Inc.
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IWABUCHI Hisakatsu
San-Ei Gen F.F.I., Inc.
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Ikeda Michio
Morinaga Milk Ind. Co. Ltd. Kanagawa Jpn
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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INOUE Michiko
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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SAGARA Yasuyuki
Food-Kansei Communications Corp.
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Sagara Yasuyuki
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences Univers
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Sagara Yasuyuki
Food Kansei Communications
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Sagara Yasuyuki
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Iwabuchi Hisakatsu
San-ei Gen F.f.i. Inc.
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Iwabuchi Hisakatsu
San-ei Gen F. F. I. Inc.
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Onishi Masanobu
San-ei Gen F.f.i. Inc.
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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