パン釀焙に關する研究 (第6報) : Doughの物理性質の測定

概要

論文の詳細を見る
The author has already reported that the main factors of dough expansion are the gas production by yeast and the gas occlusion capacity of dough. To examine the latter factor he devised a new equipment for the estimation of the extensibility and consistency of the dough, and obtained the following results with it : 1) Forced extension method by vacum was used to estimate extensibility of dough. The equipment can be used practically with small standard deviation.2) Method to press up the dough in a measuring cylinder by compressed air was used to estimate the consistency. Despite 3% standard deviation it can be used for practical purpose.3) When the two methods were applied to several doughs of various water content, the consistency decreased and the extensibility increased as water content increased.4) The dough, pH of which is below 5.8,has smaller extensibility than the control.5) The fermentation of dough was effective for decrease of the consistency and remarkable increase of the extensibility. It is presumable from the experiments carried out with the addition of papain and KBrO_3 that these facts are due to the enzymatic action.
1952-11-15