@article{oai:kindai.repo.nii.ac.jp:00005017,
 author = {田尻,  尚士},
 issue = {19},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Jan},
 note = {[Author abstract]Bread-making with frozen dough using lean materials is offen done by the baking industry today. Two problems with frozen dough are poor viscosity and water separation caused by slackening of the dough upon thawing, resulting in insufficient expansion and uneven distribution of C02 pores in the product. A lipophilic surface-active agent improves these defects. However, even with such an agent, the dough when thawed was slightly deficient in springiness, and water separated out. To overcome this problem, Echo-gum, a viscous agent, was used along with the surface-active agent. Results were as follows. A 3.0-5.0% addition of the viscous agent to the flour gave good bread quality ; baking parameters such as elongation, needle-invasion, elasticity, cutting power, expansion, and moistness were satisfactory, The keeping quality of the bread was improved by adding the Echo-gum, the shelf-life in the freezer of the dough was 60-100 days. When the amount added was only 0.1-1.0%, these effects were absent and shelf-life in the freezer was short. It was clear that the quality of the dough at thawing greatly affected the quality of the bread. Dough that caused problems during operations such as molding or degassing in the finishing process, made low-quality bread. With there additions, bread-making was possible using frozen dough stored for a long period. Water separation and maintenance of yeast activity during thawing are still problems.[著者抄録]リーン(脂肪の少ない)な材料による食パン製造による冷凍生地利用と長期間の生地貯蔵延長法と水分離脱防止法として親油性界面活性剤と増粘剤の併用効果につき検討したが,前報では脂肪の少ない材料による冷凍生地による食パン製造は解凍時に生地が「だれ」る事や,イースト,デンプンの保水力の老化や低下などにより生地の冷凍貯蔵が極めて短期間であり,製品食パンもすだちが粗雑で内面は塊状部やのり状部を有したので,親油性界面活性剤の添加によりこれらの現象を解決することがほぼ認められたが(小麦粉に対して親油性界面活性剤3.0%)一部生地解凍時に「だれ」を生じ,貯蔵期間も20日前後となった.よって本報では増粘剤を添加(併用)してその結果につき検討したが,増粘剤0.1～1.0%添加ではほとんど添加効果は認められず,3.0～5.0%添加において添加効果は極めて顕著となり,解凍時での生地の「だれ」もなく,生地貯蔵中の水分離脱やイースト,デンプンの水和力の低下も抑制され,解凍生地はソフト感を呈し,焼き上げ製品食パンも舌ざわり,咀しゃく感も良好で軽い感じの良質の食パンとなり,内面もCO_2発生跡が微細で均一であり,すだちは縦面,横面とも平均的であった.今後の問題点としては,やや通常製法による食パンより水分含有量が高いものが現出したので,解凍処理法や焼き上げ温度の調節など若干の課題につき研究する必要があろう.なお,冷凍生地の貯蔵性については大きく延長され60～100日間の貯蔵が十分可能となり,増粘剤添加効果はこの点では極めて有効なる結果を得た., application/pdf},
 pages = {37--46},
 title = {冷凍パン生地による食パン製造への応用(第4報) : 親油性界面活性剤と増粘剤の併用効果},
 year = {1986},
 yomi = {タジリ, タカシ}
}