パン釀焙に關する研究 (第10報) : 酸化劑によるDough改良機構について

概要

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The results obtained with plastometer and extensograph ware as follows : 1) The plastometer can estimate the rate of suftening of dough in rest period as exactly as by the sense of touch, and the effect of oxidation on dough is estimated more sensibly than with farinograph.2) The plastometer shows that parachloro-mercuribenzoate (p.C.M.B.), which is a specific reagent for -SH group, cannot decrease the rate of softening of dough, even when the flour is mixed with the reagent over the amount equivalent to SH group in it.3) It is indicated that 15 mg of p. C. M. B. cancel the effects of KBrO_3 on the dough.4)Extensograms show the same results as (3). It is assumed from these results that the softening action estimated by plastometer is not due to the effect on enzyme, such as papain, and that the action of KBrO_3 on the prevention of softening and the improvement of dough detected in extensogram is related to SH group in gluten molecules.
公益社団法人日本生物工学会の論文
1955-02-15