Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing

概要

論文の詳細を見る
The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased.
武庫川女子大学の論文