パン生地発酵への食塩の影響評価に関する研究 電気インピーダンス
Contents
1. fe 1 1 2 35322. 267 IIHHHHHHHHHHHHIHHHLHHHHHHL BRU CIA impedance microbiology IM 9 1 2
3. Nacl O 0 2 O 4 50 100 150 time min Fig 7 Resistance ratio of dough R Ro 200 Ratio of dough volume V Vo Nacl O 0 2 O 4 Gaseous release LAS kg A IN AE r 0 99294 V Vo 15549 R Ro 0 47923 i 1 5 2 2 5 3 3 9 Ratio of dough resistance R Ro Fig 8 Relationship between R Ro and V Vo 27 IIHHHHHHHHHHHHIHHHLHHHHHHL 3 3 E FR Fig 9 Rm RIE E
4. pH 1 2 TORR 3 4
5. 4 Rm E 2 TIZ RME 5 67 1 Table 2 Rm E and Rm E 1 3 Smms Fig 10 1 2 4 7
6. Fig 11 KV R 0 4 2 15 0 4 Mejri pH 4 4
7. 0 1 2 4 belies FTIR 1 DER
8. Rm E Rm E 9 0 4 og OX E 035 extension rate os ae 03 3 0 mm s P Oe bp 0 25 amp _ rt Ly 0 2 2 6 ie 4 ui 015 OJE Nacl Ly j A O 0 a ye 1 Le 0 05 n 2 ES DE O4 YR 0 20 40 60 80 distance mm Fig 9 Extensigram of dough at 0 1 2 4 NaCl Rm E Rm E Table 2 0 4 50 7 cian E 1 RME 0 58 5 mm 2
9. 5 0 4 5 273 IIHHHHHHHHHHHHIHHHLHHHHHHL
10. R R V V R R Fig 8 0 993 Fig 8 EARP OAL AR TT Gompertz MFR ac 270 3 volume of dough cm 500 450 400 350 300 250 200 Nacl
11. 2 AY 2 3 4 173 40 Hz 2 MHz Gomperzt 0 1 2 4
12. impedance splitting R R R R p p 2 4 Extensigraph CR 150 Fig 2a Fig 2b Rm E SUN RHEO METER force kgf a extensigraph IIHHHHHHHHHHHHIHHHLHHHHHHL Rm E 70 mm 1 3 mm s 3 1 2 MacRitchie P
13. O 0 150 1 Gaseous Release 2 LI 4 oH of dough 5 6 9 3 0 2 gt 5 1 IIHHHHHHHHHHHHIHHHLHHHHHHL AN 5 5 S 5 4 Nacl O 0 gt 2 oO 4 i FNL KA 100 7 0 50 100 150 200 time min 100 150 time min 200 0 50 250 Fig 4 Volume expansion of dough Fig 5 Variance in pH of dough resistance of dough Q 2500 2000 1 100 g 200 8 i 80 is 1000 500 Nacl 0 resistance of dough Q 100 200 350 300 250 150 100 Nacl 2 100 200 resistance of dough Q 140 120 60 40 Nacl 4 20 0 100 200 time min time min time min Fig 6 Variance in resistance of dough at 0 2 and 4 NaCl concentration resistance ratio of dough R R_
14. 3 Ritter 1 mL day 5 fermentation vessel Fig 1 Schematic of the measurement set up of dough electrical impedance 268 SP 540UZ pH 3 pH 3 2 3 35332LCR 42 5 MHz 21 5 FADS BIW TARR 6 6 kHz
15. 3 3 1 Fig 3 a 0 30 ml min 2 2 3 20 ml min 4 1 3 10 ml min 0 70 35mlmin 2 130 28 ml min 4 200 20 ml min 0 2 4 Fig 3 b 0 4 0 20 40 60 80 distance mm b extensigram Fig 2 De
16. FTIR 1 1997 pp 69 74 JCK 2 SHE 2003 pp 84 91 TER 3 Firstenberg Eden R et al 1984 Impedance microbiology John Wily amp Sons New York 4 SAE 2001 13 5 Fance W J 1968 Up To Date Breadmaking pp 61 62 Maclaren London 6 John White 1954 Yeast Technology pp 391 394 Wiley New York 7 2000 HBDs16 8 2001 13 9 S H Flint J D Brooks 2001 Rap
17. 0 0 3 g 20 7 NaCl 0 O01 B2 O4 Resistance to streching kgf 3 Extensional rate mm s Extensibility mm _ IIHHHHHHHHHHHHIHHHLHHHHHHL NaCl 80 mos 1 m2 4 60 hi 40 n m l 3 5 Extensional rate mms Fig 10 Resistance of stretching and extensibility of dough at 1 2 4 NaCl 18 Z 3G 6 23 Oo 14 m O HO 12 Nacl aed 1 x 0 5 O 4 ii 0 2 3 time h Fig 11 Variation in gluten dry matter g 20g dough 4 0 1 2 4
18. pH pH 5 4 200 pH 5 0 EC Fig 5 3 2 SIR THV R p 2 0 500 Q 2 50 Q 4 20 Q CH Fig 6 R R Fig 7 Fig 7 R R
19. IIHHHHHHHHHHHHIHHHLHHHHHHL 0748 NR He 0 1 2 4 pH
20. LCR Hi tester 2 2 2 1 Table 1 0 1 2 4 24 LG LB 60W1 HBD816 KSMS Table 1 Straight dough for white pan bread Ingredient Quantity bakery White flour 300g 100 Dry yeast 3g 1 Sugar 1Sg 5 Salt O 12 0 4 Batter 12g 4 Skim milk 6g 2 Water 180 ml 60 2 2 Fig 1 AGE 86 mm HIS 90 mm 100 g 3 C
21. id detection of Bacillus stearo thermophilus using impedance splitting J of Microbiological Methods 44 p 205 208 10 H Faridi J M Faubion 1990 Dough rheology and baked product texture pp 352 Van Nostrand Reinhold New York 11 MacRitchie F 1985 Studies of the methodology for fractionation and reconstitution of wheat flour Journal of Cereal Science 3 pp 221 230 12 SHE 2001 13 13 1997 pp 28 34 14 H Faridi J M Faubion 1990 Dough rheology and baked product texture pp 19 20 Van Nostrand Reinhold New York 15 1997 pp 184 GHk 16 B S Khatkar A E Bell J D Schofield 1995 The Dynamic Rheological Properties of Glutens and Gluten Sub Fractions from Wheats of Good and Poor Bread Making Quality Journal of Cereal Science 22 pp 29 44 17 Caballeroa P A Gomeza M C M Rosellb 2007 Improvement of dough rheology bread quality and bread shelf life by enzymes combination Journal of Food Engineering 81 1 pp 42 53 18 Mejri M Roge B et al 2005 Effects of some additives on wheat gluten s
22. olubility A structural approach Food Chemistry 92 1 pp 7 15 STA IIHHHHHHHHHHHHIHHHLHHHHHHL No 0748 Evaluation of Effect of Salt on the Bread Dough Fermentation Analysis of Dough Expansion and Gas Retention Capacity by Electrical Impedance Spectroscopy Kiyohiko Toyoda and Ikko Ihara Kobe University Graduate School of Agriculture Summary Salt added to bread dough affects the rheological properties of dough and the biological activity of yeast Salt strengthens gluten properties of dough and inhibits protease activity and controls yeast metabolism Straight dough at 0 1 2 4 sodium chloride concentration on the flour basis w w were used for the fermentation experiments As the salt concentration increased 0 to 4 the gas production volume decreased and the maximum gas production rate also fell The occurrence time of the maximum rate was more delayed at higher concentration of salt The increase in the salt concentration caused lower volume expansion of dough and the gaseous release time was also more delayed The time variance in dough expansion volume was similar to that of the gas production till the gaseous release The electrical impedance parameter resistance of dough showed a time variance correlated with that of the volume expansion The addition of salt limited the shrinkage of dough volume by the gaseous release and the resistance showed a similar time variance to that of dough volume expansion Therefore im
23. pedance measurement could detect the gaseous release and estimate the volume expansion at different salt concentration Gluten in doughs at 0 and 4 NaCl concentration decreased steadily with the development of the dough fermentation The relationship between salt concentration and gluten content in dough was complicated and could not be revealed in the range of this experiment conditions 275
24. veloped extensigraph and extensigram 269 IIHHHHHHHHHHHHIHHHLHHHHHHL 1200 1000 production volume of mL leavening gas 8 time min a gas evolution volume Hi a WEO S 1 production rate of mL min leavening gas J 100 200 time min b gas evolution rate Fig 3 Gas evolution of bread dough Fig 4 0 2 Cla 4 HICKS HAAR VERE 0 75 500 cm 3 3 2 4 110 140 0
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