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低温発酵法による食パン製造と添加油脂の発酵能と食品品質への影響--冷凍パン生地の食パン製造への応用 - V
https://kindai.repo.nii.ac.jp/records/9830
https://kindai.repo.nii.ac.jp/records/9830c5c0de14-366f-4dcb-bd60-1ba03f8dc1a4
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10410378-19970315-0157.pdf (469.8 kB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2011-12-09 | |||||||||
| タイトル | ||||||||||
| タイトル | 低温発酵法による食パン製造と添加油脂の発酵能と食品品質への影響--冷凍パン生地の食パン製造への応用 - V | |||||||||
| その他（別言語等）のタイトル | ||||||||||
| その他のタイトル | Effect of Oil and Fat Additions on Fermentation Efficiency and the Quality of Final Products in Bread Making by Low Temperature Fermentation: Application of Frozen Dough to Bread Making-V | |||||||||
| 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) | ||||||||||
| 言語 | en | |||||||||
| 値 | Tajiri, Takashi | |||||||||
| 著者 所属 | ||||||||||
| 値 | 近畿大学農学総合研究所 | |||||||||
| 著者所属(翻訳) | ||||||||||
| 値 | The Institute for Comprehensive Agricultural Sciences, Kinki University | |||||||||
| 版 | ||||||||||
| 出版タイプ | VoR | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
| 出版者 名前 | ||||||||||
| 出版者 | 近畿大学農学総合研究所 | |||||||||
| 書誌情報 |
近畿大学農学総合研究所報告 en : Bulletin of the Institute for Comprehensive Agricultural Sciences, Kinki University 号 5, p. 157-166, 発行日 1997-03-01 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 09193022 | |||||||||
| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | [Synopsis] The low temperature fermentation has been commonly used for bread making as a process to adapt the first fermentation processing from night to early morning or for 24-hours for securing supply of oven-fresh products and mass production in large-scale factories and chain stores. This method has, however, inherent problems such an a decrease in yeast activity, staling and drying of the dough in the furnace and internal coarse pores in the products. To overcome these problems, we produced bread by fermenting the dough at a temperature of 10℃ for 12 hours or at 5℃ for 24 hours after adding shortening oil, unsalted butter, margarine, lard beef tallow, or salad oil. The usefulness of these oils as additives were evaluated by measuring the water content, generation of CO_2 gas, expansion, springness. and internal color tone during the entire process of bread making and each parameter was compared with those of commercially arailable breads which had been produced by fermenting at the conventional temperature (40℃/60 min) or at low temperature fermentation. In low temperature fermentation, shortening oil and unsalted butter were the most appropriate as additive in terms of their high fusibility, decentralization power, and mixability with flour. On the other hand, lard and beef tallow were found inappropriate because of thier high coagulability, crystallinity, low decentralization and mixability. Margarine and salad oil were intermediate in each measured parameter and judged appropriate. Shortening oil, unsalted butter, and prrobably margarine too were considered to be useful as an additive oil for low temperature fermentation if production conditions such as the first fermentation time, the oil addition rate, and the furnace and baking temperature and time were improved. Attention should be paid to the operation from the first fermentation to the second fermentation process especially to gas removal subsequent to the first fermentation. | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
