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Higashimurayama-shi, Japan

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. Source

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