Effect of Erythrobate on Breadmaking in a Home Baker

概要

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Various amounts of sodium D-erythrobate (D-ErA-Na, sodium D-erythro-ascoibic acid) were added to a basic baking formula, and effects of the additive on the bread quality of the wheat flour were investigated by measuring the loaf volume of the bread, the gelatinization temperature of starch in the dough, change of SH content in gluten, viscoelastic properties of the dough, and by scanning electron microscopic observations. The addition of L-ascorbic acid (L-AsA) (8ppm) or D-ErA-Na (20ppm) increased the loaf volume of the bread baked. With the addition of 50ppm of the additives, the gelatinization temperature of starch was decreased, to 80℃ by the addition of L-AsA from the 82℃ of the control, and to 81℃ by D-ErA-Na. By addition of 50ppm of D-ErA-Na, the mechanical stability of the dough was distinctly improved, compared with the case where D-ErA was added. The computerized image analysis of the distribution of the gas cells showed some good relationships between the size of gas cells and the loaf volume of the bread baked. The improvement in the physical properties of the dough and the resulting bread would be caused by the formation of SS cross-linkages as a result of mild oxidation of SH groups by addition of D-ErA-Na. The relation between structural changes in the gluten and starch, and the improvement in the quality of the breads are discussed.
大阪府立大学の論文
1994-03-31