凍結小麦生地の製パン性に関する研究

概要

論文の詳細を見る
Functional properties of frozen wheat dough (FMG) and gluten prepared from FMG were estimated and baking properties were estimated using FMG. Freeze dried sample of FMG indicated lower water absorption capacity and higher adhesive properties than the feeze dried sample of non-frozen dough (NFG). The gluten prepared from FMG indicated lower emulsifying properties than the gluten prepared from NFG. Among the bread made from FMG, the bread made from the dough frozen for 1 month showed the highest loaf volume. And the loaf volume of the bread was positively correlated to the foam capacity of the gluten.
東京聖栄大学の論文
1994-12-20