泡あり・泡なし清酒酵母の違いが食パンの構造およびおいしさに与える影響

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Sake yeasts are classified as foaming yeasts, which are hydrophobic, and non-foaming yeasts, which are hydrophilic. In this study the influence and function of using Sake yeasts for bread are clarified. Breads fermented by bread yeasts, foaming yeasts, and non-foaming yeasts were examined by texture properties, microstructure, and sensory evaluation. 1) Breads fermented by bread yeasts made with butter had the largest volume among bread fermented by bread yeasts, while bread fermented by non-foaming yeasts had the smallest volume. However, specific volume of bread made without butter were each 4.5 value. 2) The color of bread fermented by foaming yeasts was similar to bread fermented by bread yeasts. As for color of the bread fermented by non-foaming yeasts, that of bread fermented by bread yeasts was able to be identified. 3) The hardness of three kinds of bread in which butter was added was not significantly different. The hardest bread without butter was bread fermented by foaming yeasts, and the softest was bread fermented by non-foaming yeasts. The cohesive property of breads tended to be lowest for breads fermented by foaming yeasts. 4) Differences in the microstructure of breads were the shape and size of gas cell. The gas cells of bread fermented by non-foaming yeasts were round and small. The gas cells in breads without butter were larger and had a flatter oval shape than those with butter. The inside of the gluten netstructure of breads without butter was observed as rough and contained a lot of gaps. 5) The results of sensory evaluation showed that the three types of bread could not be differentiated.

泡あり・泡なし清酒酵母の違いが食パンの構造およびおいしさに与える影響

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