石窯パンの特徴におよぼす焼成温度の影響
スポンサーリンク
概要
- 論文の詳細を見る
Bread has been eaten since ancient times and is baked by heating with dry air, steam, or oil in conventional ovens, stone ovens, tandoors, or other baking devices. Bread samples in this study were baked in a traditional stone oven at various temperatures, and the chemical composition and allergic activity were analyzed. The free amino acid content decreased with increasing baking temperature, Pro, Ala, Val, Arg, and Glu being predominant. Proteins in the stone oven bread were converted to lower-molecular-weight molecules, particularly those in the 15-16 kD and 31-37 kDa bands, resulting in decreased allergens with increasing baking temperature.
- The Japan Society of Home Economicsの論文
The Japan Society of Home Economics | 論文
- LDK のにおいの臭気濃度と影響を及ぼす要因
- 粘稠液状食品の力学的性状に対する簡便な客観的評価法の検討
- アオサを原料とした界面活性剤の合成と特性評価
- 各種ゾル・ゲル食物の摂食時口蓋圧計測―そしゃく困難者に適するゲルの硬さの推定―:―咀嚼困難者に適するゲルの硬さの推定―
- 高齢者の皮膚における温度感受性の部位差