米胚芽発酵ギャバ(GABA)エキス末入りパンの作製

概要

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In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities.
2013-03-00