Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
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概要
- 論文の詳細を見る
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP) and potato pulp fermented by Rhizopus oryzae NBRC 4707 (FPP) had been added. The use of IPP significantly decreased the baking quality of wheat flour by degrading the doughs physical properties and lowering the gas retention of the dough. The bread-making quality of dough to which potato pulp that had been fermented for 2 days by R. oryzae had been added was significantly better than that of dough to which IPP had been added. In particular, the bread quality, such as specific loaf volume (SLV), aspect and crumb grain, except for staling and color, were good. Increase of the doughs gas retention and gassing power were the primary reasons for its improvement. They seemed to be related to the decomposition of starch and fiber in potato pulp and the moderate pH lowering of potato pulp by organic acid formed in the fermentation process by R. oryzae. These results suggested that the fermentation with R. oryzae was useful because it improved the utility of potato pulp for bread-making.
- 社団法人 日本食品科学工学会の論文
- 2004-08-01
著者
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ODA Yuji
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro
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SAITO Katsuichi
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Nakao Takashi
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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MATSUURA ENDO
Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region
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NODA Takahiro
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)
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TAKIGAWA Shigenobu
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)
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MATSUURA ENDO
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)
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YAMAUCHI Hiroaki
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)
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Matsuura Endo
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Saito Katsuichi
農業･食品産業技術総合研究機構北海道農業研究センター 北海道畑輪作研究チーム
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Oda Yuji
Department Of Upland Agriculture Research National Agicultural Research Center For Hokkaido Region
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Oda Yuji
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region (narch)
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Saito Katsuichi
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Saito Katsuichi
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Matsuura Endo
National Agricultural Research Center For Hokkaido Region
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FUNATSUKI Wakako
Department of Low-Temperature Science, National Agricultural Research Center for Hokkaido Region (NA
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HASHIMOTO Naoto
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University
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Takenaka Shigehito
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi Hiroaki
Department Of Food Science And Technology Faculty Of Agriculture
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Funatsuki Wakako
Department Of Crop Breeding National Agricultural Research Center For Hokkaido Region (narch)
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Noda Takahiro
Department Of Internal Medicine And Gastrointestinal Endoscopy Saga Medical School
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Hashimoto Naoto
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Hashimoto Naoto
Division Of Applied Bioscience Graduate School Of Agriculture Hokkaido University
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Oda Yuji
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Takigawa Shigenobu
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Noda Takahiro
Department of Anatomy, Jichi Medical School
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