パン釀焙に關する研究(第3報) : パン膨張に關する理論的考察

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The author presented following formula as to the expansion of dough during proofing and baking.V=D+v_<(g)>α_1t+(F_<(y)>+A+G+v_<(y)>α_1t)(T-30)/(273+30)α_2+S where V : volume of dough after baking D : Initial volume of dough v_<(g)> : Gas-producing rate during proofing (cc/min) t : Proofing time (min.) A : Quantity of air included in dough C : CO_2 evaporated from solution in dough during the baking S : Expansion caused by gelatinizing of starch, coagulation of gluten and other factors F_<(y)> : Gas produced by yeast during baking. α_1,α_2 : Rate of gas-retaining during proofing and baking T : Temperature of dough when the expansion ceased.The author tried to estimate the values in the above, and got following result.(1) T. Expansion tests by vaccum after doughs were dipped in several baths under fixed temperatures proved that the dough extensibility diminished gradually with temperature and that it stopped almost at 65〜75℃.(2) F(y) The gas-producing power of yeast at 30℃, 35℃, 40℃, 45℃. 50℃, 55℃ and 60℃was estimated for the duration of two hours, and from these values F_<(y)> was calculated. In other hand, F_<(y)> was estimated directly by the volume of gas produced by gradually raising of the temperature of dough at fixed velocity : These two F_<(y)> values were approximately equal.(3) A When the dough is placed in the measuring cylinder and evacuated to 50〜60 mm Hg, the dough shows certain expansion. From this expansion rate and vaccum degree, the author calculated the quantity of air occluded in the dough. It was found to be 3.0〜3.2cc per 100gr of hand mixed dough.(4) S. Expansion of dough without yeast by heating from 30℃ to 80℃ was determ ined experimentally. The numerical value remained by subtracting heat-expansion rate of A under the same condition from obtained data, indicates S. S was 4.6〜4.8 cc per 100gr dough. This expansion may be caused by gelatinizing of starch, coagulation of gluten and volatiling of adsorbed air in raw materilas.(5) G After some hours's fermentation, dough was dissolved in 0.2% NaOH solution, and then CO_2 was expelled by adding 18N H_2SO_4 drop by drop to become acid reaction. The quantity of CO_2 expelled out was absorbed in KOH and determined. The obtained data are as following : -[table]From these data, it is seen that G and F_<(y)> have a greater role in dough expansion than the other factors. α_1,α_2 will be discussed in another report.
公益社団法人日本生物工学会の論文
1951-06-15

著者

松本博
大阪女子大学

パン釀焙に關する研究(第3報) : パン膨張に關する理論的考察

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