Time filter

Source Type

Yamada D.,Pasco Shikishima Corporation | Inoue S.,Pasco Shikishima Corporation | Yoshino S.,Pasco Shikishima Corporation | Tsuboi K.,Obihiro University of Agriculture and Veterinary Medicine | And 2 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2017

This study aimed to investigate the effect of heated gluten on the bread-making qualities of Yudane dough. Yudane is a type of bread dough made by mixing boiling water with flour. Various bread-making tests were performed using non-heated wheat starch and heated freeze-dried gluten, which was used to imitate Yudane dough. The imitation Yudane dough was prepared by mixing heated gluten (prepared by heating a mixture of freeze-dried gluten and water from 55 to 80°C in increments of 5°C) with non-heated wheat starch. The imitation Yudane dough was then added to flour dough at 20% (w/w, flour base). Compared with the control dough (without heated gluten), the dough mixed with imitation Yudane dough (with heated gluten) had longer dough development time, and higher gas retention and specific loaf volume. These improvements in bread-making quality were mainly related to the partially denatured gluten present in the imitation Yudane dough. In addition, the bread made with imitation Yudane dough (including denatured gluten) showed a slow staling rate, attributable to the increased molecular weight of the heated gluten compared to the native gluten. © Copyright 2017, Japanese Society for Food Science and Technology.


Yamada D.,Pasco Shikishima Corporation | Iseki T.,Pasco Shikishima Corporation | Inoue S.,Pasco Shikishima Corporation | Yoshino S.,Pasco Shikishima Corporation | And 6 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2015

This study aimed to investigate the effects of gelatinized starch on the bread-making qualities of Yudane dough. Yudane is a type of bread dough made by mixing boiling water with flour. Various bread-making tests were performed using freeze-dried gluten and heated and gelatinized wheat starch, which was used to imitate Yudane dough. The imitation Yudane dough was prepared by mixing gelatinized starch, prepared by heating a mixture of wheat starch and water from 55 to 80°C in increments of 5°C, with freeze-dried gluten. The heat treatments partially or completely gelatinized the wheat starch in the imitation Yudane dough. The imitation Yudane dough was then added to flour dough at 20% (w/w, flour base). Compared with the control dough (without Yudane), the dough mixed with Yudane dough had lower gassing power, gas retention, and specific loaf volume. These significant reductions in bread-making quality were mainly related to the inhibition of gluten network formation during dough mixing by the gelatinized wheat starch present in the imitation Yudane dough. In addition, the bread made with imitation Yudane dough (gelatinized wheat starch) showed dark-brown crust, caving, a slow staling rate, as well as the major features of bread made by the normal Yudane bread-making method. © Copyright 2015, Japanese Society for Food Science and Technology.


Trademark
Pasco Shikishima Corporation and Shikishima Baking Co. | Date: 2010-09-21

Candied fruits and vegetables; raisins; roasted chestnuts; processed beans in the nature of roasted beans. bakery goods, namely, binding agents for ice cream, preparations for stiffening whipped cream; aromatic preparations for food not from essential oils, namely, extracts used as flavorings; sugared beans, starch-based candies, rice crackers, rice dumplings, roasted chestnuts, roasted coffee beans, cakes, fried dough cookies, crystal sugar pieces, sweet dumplings, sweet bean jam coated with sugared-bean based soft shell, rice cakes, wafers, pastry shells, bars of sweet jellied bean paste, ice candies, ice cream, sponge cakes, hardtacks in the nature of saltless hard biscuits, caramels, candies, cookies, crackers, cones for ice cream, sherbets, sorbets, cream puffs, toffees, chocolate, doughnuts, nougat, pies, biscuits, fruit jellies, frozen yogurt, pancakes, popcorn, marshmallows, baked apples, waffles, bread, buns, ice cream mixes, sherbet mixes, oat flakes, oatmeal, corn flakes, almond paste, Chinese stuffed dumplings, sandwiches, Chinese steamed dumplings, fried balls of batter mix with small pieces of octopus, steamed buns stuffed with minced meat, pizzas, meat pies, yeast powder, fermenting malted rice, yeast, baking powder, instant confectionery mixes for making instant fruit jellies, instant doughnut mixes, instant pudding mixes, instant pancake mixes, and mixes of sweet bean jelly; husked rice, husked oats, husked barley, flour for food, gluten for food, processed foods made primarily from grain in the form of block or powder, frozen bread doughs, frozen cake doughs, frozen cookie doughs.

Loading Pasco Shikishima Corporation collaborators
Loading Pasco Shikishima Corporation collaborators