@article{oai:kindai.repo.nii.ac.jp:00005048,
 author = {田尻,  尚士 and 上田,  茂登子 and 堤,  和世},
 issue = {17},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Jan},
 note = {[Author abstract]At present, in the industry of bread making, the over-fresh-bakery system tends to be employed frequently. However, though frozen dough for the product from rich material such as croissant and roll bread, has become progressively utilized according to the taste of every family, frozen dough for the product from lean material such as plain bread is considered difficult to be stored, defrosted and baked. In order to solve these difficulties and to make it possible to produce plain bread from the dough processed almost completely (leaving the baking process only) and stored at -20℃, the bread having the same quality as the bread produced through ordinary processes, the effect of the addition of vital gluten (powdered fatty acid ester of glycerin+wheat gluten: Emasoft EX-202) has been studied. It has been demonstated that the physical properties, such as elongation, needle-invasion, elasticity, cutting power, and expansion percent, were affected very desirably when vital gluten was added at 3% or 5% to the dough. In such dough hydration and dispersion of gluten were rapid, kneading of such dough was easy, the stability of the frozen dough was improved much, handling of dough was easy, ageing of dough was retarded maybe because of the interaction of gluten and emulsifiers, and the storage life was long. These results suggest that the adequate addition of gluten may activate proteases in wheat gluten to produce glutathione which may inhibit or prevent the deactivation of yeast during freezing and storage, and therefore plain bread of as good quality as bread in the market produced through ordinary processes, may be produced. On the other hand, with the dough to which vital gluten was added much, i.e. at 7 or 10 %, the degradation of starch by the enzymes in the vital gluten was rapid, fermentation was also rapid, so that generation of CO_2 occurred rapidly at a time, rapid film-formation and over absorption of moisture occurred, dispersion of gas such as CO_2 was difficult, physical properties of the plain bread thus produced were immoderate, inside of the bread was not uniform, and expansion percent was law. The handling of the dough during the processes such as defrosting and baking, was also very difficult. The frozen dough during storage aged rapidly because of the not-uniform inside of the dough due to the film formed during the kneading and the immoderate physical properties, and the storage life was around 10 days. Sagging during defrosting and clay-like inside of the dough were observed frequently. In conclusion, the additon of vital gluten at 3-5% may be enough for the production of frozen dough even with lean material as for the dough for plain bread, and such dough can be utilized for making plain bread and confectionary, and can be stored for a considerably long time.[著者抄録]現在食パン業界での傾向として、オーブンフレッシュ･ベーカリー式が多用されている。クロワッサン、ロールなどのリッチな材料を用いる製品では冷凍生地を用いて家庭で各自の嗜好にあわせるなど、冷凍生地の多用化が進んでいるが、食パンのようなリーンな材料製品は冷凍生地で貯蔵、解凍、焼き上げが困難とされている。解決策としてすべての製造工程を終えた(焼き上げ工程のみを残した)生地を-20℃で冷凍、通常製法による食パンと同品質の食パン製造を可能とするべく、活性グルテン (グリセリン脂肪酸エステル粉剤＋小麦グルテン：エマソフト EX-202)添加による効果につき検討した。結果、活性グルテン 3, 5%添加では伸長度、針入度、弾力度、切断度、膨張率などの物性的品質にきわめて良好な結果を得た。グルテンの水和、分散が速く、生地混捏が良好で生地冷凍中も安定性が大巾に改良され、以後の作業性の向上、グルテンと乳化剤の相互効果によるためか生地の老化が遅延されて貯蔵日数も増加した。過度にグルテンを補強すれば小麦グルテンのプロテアーゼを活性化させ、グルタチオンを分泌してイースト菌の冷凍及び貯蔵中での活力低下を抑制、防止することから通常製造法での市販食パンと差のない良質の食パンの製造が可能となった。活性グルテン添加の多い7, 10%区は活性グルテン中に含まれる酵素によるデンプン分解が急速で発酵も急激で二酸化炭素の発生が一時的に急激となり、膜形成や水分吸収過多となり、二酸化炭素などのガス分散が困難となり、製品食パンの物性度は過度で食パン内部も不均一で膨張率も低下、劣悪な製品食パンとなった。また、解凍、焼き上げなどの作業性もきわめて困難であった。貯蔵中の冷凍生地も、生地混捏時でのグルテンによる膜形成や物性度過多により生地内部が不均一のため老化が早く、貯蔵限界は10日前後となり、解凍時にだれを生じ、生地内部は粘土状を呈するものが多く認められた。総合的結果は、活性グルテン3, 5%添加を行えば食パンのようなリーンな材料配合の場合でも十分良質な食パン、菓子頬に冷凍生地が応用可能であり、また、かなり長期貯蔵も可能であることが認められた。},
 pages = {71--82},
 title = {冷凍パン生地による食パン製造への応用(第2報) : とくに活性グルテン添加効果について},
 year = {1984},
 yomi = {タジリ, タカシ and ウエダ, モトコ and ツツミ, カズヨ}
}