飛粉の精製と精製飛粉添加パンの製パン性, 物性および食味特性

概要

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The application to breadmaking of Tobiko(fly powder)generated by Konnyaku(Amorphophallus konjac)production was studied. Tobiko was refined by an alcohol treatment with ultrasonication, and the effect of refined Tobiko on the quality of bread was evaluated. Well-refined Tobiko was obtained with a 25% ethyl alcohol solution, temperature at 30℃ and a two-step ultrasonication treatment for 10 and 5 min. The odor characteristics and brown color of Tobiko material A were both decreased by the refinement with ultrasonication. Comparatively large amounts of components such as protein, dietary fiber and minerals were contained in this material, indicating Tobiko material A to be a potential new food material. Bread containing 7% of Tobiko material A had a brown color, an average specific volume of 5.0, and homogeneity in its pore structural, softness, elasticity and breaking stress. The sensory evaluation was better than that of normal white bread. Bread incorporating material A had a water activity(Aw)value of 0.94 to 0.93 after keeping for 4 days during which external staling did not increase. The addition of Tobiko was thus recognized to improve the quality of bread.
社団法人日本家政学会の論文
2000-02-15