酒かすを利用したパンの製造

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We have produced sake-lee bread and evaluated its rate of expansion, color, taste, aroma and physicalproperties both by sensory and instrumental means to evaluate the effects of adding the sakelees.１）　The rate of expansion（height of the bread）after baking has increased as a function of theamount of sake lees added.　The rate of expansion reached the maximum level at ７．５ to １０．０%of added sake lees and began to diminish as the additive amount was further increased; at above１７．５%, the rate of expansion became less than that of the non-sake-lee added（０%）bread.　Thecolor of the crust of the bread, on the other hand, continually increased as the amount of the addi-tive sake lees increased to assume the characteristic color of the bread.２）　With respect to physical properties by means of instrumentation, the texture of the bread whichcontained between ２．５ to １２．５% of the sake lees was softer than others.　When the sake-lee addi-tion exceeded １５．０% the breads tended to harden.　The hardening was assumed to be due tothe thickness of the crumb that accompanied the decreases in expansion.３）　With the objective of determining the optimal amount of the sake-lee addition, breads containing０, ５．０, １０．０ and １５．０% of sake lees were baked and subjected to sensory evaluation.　The checklist included the appearance, aroma, food texture, taste and overall evaluation.　In overall assessment,the ５.０% sake-lee bread was judged most superior, followed respectively by those containing１０．０%, ０% and １５．０% of the sake lees.　The ５．０% bread was significantly preferred at thecritical level of ５．０% when compared to the ０% bread.　Incidentally, during the present testing,it became clear that the food texture and taste were most important factors in overall quality ofthe bread. In summary, advantages of using sake lees as an additive in bread has been demonstratedand that addition in the range of ５．０ to １０．０% is the optimal additive level.
広島女学院大学の論文

酒かすを利用したパンの製造

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広島女学院大学 | 論文

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