パン醸焙に関する研究(第16報) : Dough醗酵促進物貭について

概要

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1)The authors prepared starch dough and synthetic dough by mixing purified starch and gluten in the complete medium. It was found that the gassing rate of these doughs attained to the same level as that of flour douth composed of flour and the complete medium.2) The omission test showed that the constituents of the complete medium which raised the gassing rate of flour dough in it were asparagine and thiamin.3) In comparing the starch dough and the flour dough in the complete medium, it was found that thiamin, phosphate and nitrogen source in flour accelerated the dough fer-mentation, but their quantities except phosphate were not sufficient to attain the maximum rate.4) The gassing rate of starch dough was estimated by replacing asparagine in the complete medium with urea, ammonium sulfate or chloride, using commercial six yeast strains, and it was found that the nitrogen source showing the maximum gassing rate was different with the strains. It was asparagine in one group and urea in the other one.
公益社団法人日本生物工学会の論文
1956-09-15