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  • 标题:雑穀糖化液添加がパンの品質および嗜好特性に及ぼす影響
  • 作者:橋詰 奈々世 ; 小林 理恵 ; 岩田 惠美子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2017
  • 卷号:68
  • 期号:8
  • 页码:402-412
  • DOI:10.11428/jhej.68.402
  • 语种:Japanese
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    Recently, cereal production has increased. This is because cereals have come to be noted from the viewpoint of dietary education, diet meals, etc. We attempted to prepare breads using saccharified cereal solutions as reported in a previous report as a substitute for sugar. We studied the effects of the addition of saccharified cereal solutions on the quality and taste properties of breads. The sugar content and water ratio of the experimental breads were made to be almost the same as those of the control. All experimental breads showed less puffing than the control in the fermentation test. Furthermore, there was a large difference in color tone between the control and the experimental breads. The level of energy required to break down the crust was higher for the experimental breads than it was for the control, indicating that the experimental breads were baked hard. However, the addition of saccharified cereal solution suppressed bread stabling, and most experimental breads were evaluated as having taste equal to that of the control.

  • 关键词:Cereal;雑穀;Saccharified solution;糖化液;Breadmaking;製パン;Porosity;気孔率;Gas yield;ガス発生量;Differential Scanning Calorimetry;示査走査熱量測定
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