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- Title
酵素添加が大麦パンの膨化性および 食物繊維組成に及ぼす影響.
- Authors
中 塚 康 雄
- Abstract
In this study, it became possible to make barley flour-blended bread having the same breadmaking quality as wheat bread, even when the barley flour content was increased from 20 % to 30 %. If the proportion of barley flour is increased in barley flour-blended bread, the expansion properties and palatability of the resulting bread decrease. The expansion properties of barley flour-blended bread are affected by the hard and thick endosperm cell walls, which are formed by dietary fiber. Since the fragments and particles of the endosperm cell walls generated by milling (crushing) were thought to inhibit the extension of the continuous phase of gluten in the dough, a dietary fiber-degrading enzyme was added for the purpose of further crushing and refining them. However, the addition of the enzyme was expected to decrease dietary fiber, especially β-glucan. A new enzyme addition method was examined that aims both to improve the expansion properties of barley flour-blended bread and to suppress the decrease in dietary fiber, and the optimal conditions for achieving these aims were evaluated. After adding the enzyme, the expansion rate of the barley flour-blended bread improved by 10% on average, and the decrease in total dietary fiber content was limited to approximately 20 %.
- Subjects
DIETARY fiber; BETA-glucans; BREAD quality; ENDOSPERM; FLOUR; BARLEY; WHEAT bran
- Publication
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, Vol 71, Issue 2, p51
- ISSN
1341-027X
- Publication type
Article
- DOI
10.3136/nskkk.NSKKK-D-23-00059