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Much difficulties in meeting diversified tastes and needs of the consumers, for example, are responsible for such situation. As an approach to the solution thereto, effect of the addition of glyceryl monostearate, a lipophilic surfactant, to frozen dough were examined in order to make it possible to obtain bread with the same quality as those made by the conventional method through all the manufacturing processes including packing and storage of the dough at -20°C except baking. The results revealed that little effect was obtained on the quality of the dough added with glyceryl monostearate of 0.1 to 0.5% (to the weight of wheat flour). However, in the dough added with as high as 1.0 to 3.0% of glyceryl monostearate : the frozen dough had stable storability and was sound enough even for a period of long as 20 days of storage, while the bread had inner surfaces with sufficient traces of C0_2 bubbles and a very good condition in spiral shape, resulting in bread of good quality. These good results are thought to be ascribable to the additive effect of glyceryl monostearate in the direction of inhibiting the absorptivity of gluten and preventing expansion, well hydrating moisture and gluten and elevating its water holding capacity by adjusting the moisture transfer, dispersing the additive fat in a monomolecular film along of the yeast and the starch in the dough.[著者抄録]現在,食パン業界ではオーブンフレッシュ・ベーカリー式が多用され,リッチな材料による菓子パン系製品の消費が増加し,リーンな材料による食パンは生産過剰傾向となっている.これらの原因としては消費者の嗜好やニーズの多様化に対応出来ず,同時に経営面においても利益性の高い菓子パン製品の研究が中心となり,食パンの研究開発,改良策が放置されたことにある.これらの解決策としてすべての製造工程(焼き上げ工程のみ残した状態)を終えた生地を-20℃で包装貯蔵し,通常製法による食パンと同品質の製品の製造を可能にするべく親油性界面活性剤Glyceryl 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冷凍パン生地の食パン製造への応用(第3報) : 親油性界面活性剤の添加効果
https://kindai.repo.nii.ac.jp/records/5020
https://kindai.repo.nii.ac.jp/records/5020e1f52d85-0a62-447a-9ebd-0f21e3451c42
名前 / ファイル | ライセンス | アクション |
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AN00064044-19850315-0059.pdf (1.7 MB)
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Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2008-01-28 | |||||
タイトル | ||||||
タイトル | 冷凍パン生地の食パン製造への応用(第3報) : 親油性界面活性剤の添加効果 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Application of Frozen Dough to Bread Making (III) : Effect of Addition of Lipophilic Surface Active Agent on the Bread Making | |||||
著者 |
田尻, 尚士
× 田尻, 尚士 |
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言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者(英) | ||||||
en | ||||||
Tajiri, Takashi | ||||||
著者 所属 | ||||||
近畿大学農学部食品栄養学科食品加工学研究室 | ||||||
著者所属(翻訳) | ||||||
Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学農学部 | |||||
書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 18, p. 59-67, 発行日 1985-01-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 04538889 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | [Author abstract]In the present bread industry, open fresh bakery style is in frequent use, and the consumption of the products made of rich material is increasing, while the bread made of lean material is in over-production. Much difficulties in meeting diversified tastes and needs of the consumers, for example, are responsible for such situation. As an approach to the solution thereto, effect of the addition of glyceryl monostearate, a lipophilic surfactant, to frozen dough were examined in order to make it possible to obtain bread with the same quality as those made by the conventional method through all the manufacturing processes including packing and storage of the dough at -20°C except baking. The results revealed that little effect was obtained on the quality of the dough added with glyceryl monostearate of 0.1 to 0.5% (to the weight of wheat flour). However, in the dough added with as high as 1.0 to 3.0% of glyceryl monostearate : the frozen dough had stable storability and was sound enough even for a period of long as 20 days of storage, while the bread had inner surfaces with sufficient traces of C0_2 bubbles and a very good condition in spiral shape, resulting in bread of good quality. These good results are thought to be ascribable to the additive effect of glyceryl monostearate in the direction of inhibiting the absorptivity of gluten and preventing expansion, well hydrating moisture and gluten and elevating its water holding capacity by adjusting the moisture transfer, dispersing the additive fat in a monomolecular film along of the yeast and the starch in the dough.[著者抄録]現在,食パン業界ではオーブンフレッシュ・ベーカリー式が多用され,リッチな材料による菓子パン系製品の消費が増加し,リーンな材料による食パンは生産過剰傾向となっている.これらの原因としては消費者の嗜好やニーズの多様化に対応出来ず,同時に経営面においても利益性の高い菓子パン製品の研究が中心となり,食パンの研究開発,改良策が放置されたことにある.これらの解決策としてすべての製造工程(焼き上げ工程のみ残した状態)を終えた生地を-20℃で包装貯蔵し,通常製法による食パンと同品質の製品の製造を可能にするべく親油性界面活性剤Glyceryl monostearate添加による効果を検討した.結果,親油性界面活性剤0.1~0.5%(小麦粉に対して)添加区ではほとんど効果はなく,冷凍生地内面はだんご状で塊状部や海綿状部が混在し不均一で伸長度,針入度,弾力度,切断度などは過度となり,膨張度,水分含有度は過不足となり極めて劣悪な生地となり,解凍時ではだれを生じ,製品食パンにおいてもこれらの劣化性が同様の物性度を呈し劣悪な製品となり,貯蔵期間も短かく5日までとなる。一方添加率1.0,3.0%区では前述の様な粗雑にして劣悪な傾向が認められず,冷凍生地の貯蔵性は安定的であり,貯蔵20日間でも十分健全な状態で保持され,製品食パンの内面はCO_2発生形跡も十分でグルテン形成も十分で微細気胞が均一で渦巻状の極めて良好な製品食パンの製造が可能であった.対照区の活性グルテン5.0%示加区より内面すだち,貯蔵期間ともにかなり改良された.これらは親油性界面活性剤の添加によりデンプンの吸水性の低下による膨潤を抑制し,水分とグルテンをより水和させて水分移動を調整し保水力を高め,デンプンとグルテンの界面に沿って単分子膜状に分散し,イースト及び生地の老化を防止したためと思われる.総合的結果より,親油性界面活性剤を小麦粉に対して1.0,3.0%添加を行えばリーンな材料配合の冷凍パン生地においても良質の食パン製造が十分可能であり,貯蔵期間も20日間と大きく延長することが可能であり,作業性も極めて良好で能率的となり,消費者の嗜好に合致し,消費者各自が冷凍生地を買い求め,自己の嗜好に合せて焼き上げることが十分可能となることが認められた. | |||||
サムネイル |
AN00064044-19850315-0059.jpeg |
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フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |