2次発酵条件を変化させたパン生地の物性と製パン特性との関連性

概要

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Bread dough exhibits unique viscoelastic behavior, and the relationships between the properties of bread dough and the quality of final products have not been clear. The objectives of this study are to predict the baking characteristics using physical properties of bread dough. Several kinds of dough were prepared at three levels of second fermentation time (35, 50 and 65 min at 38 °C), which seriously affects baking characteristics. Breads were made from these kinds of bread dough. Specific gravity and pH of the dough decreased with increasing time of the second fermentation. The bread dough with 50 min of second fermentation time had the lowest value of mechanical loss tangent of 0.87±0.03. Dielectric loss tangent of the dough increased with increasing second fermentation time. The non-liner multiple regression models using the values of physical properties of the dough as independent variables provided a good prediction of the loaf volume (R2= 0.87∼0.94).
日本レオロジー学会の論文