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| Registros recuperados: 10 | |
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| Tsuboi, Kazumasa; Ohara, Ami; Matsushita, Koki; Yamada, Daiju; Santiago, Dennis Marvin; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki. |
| Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in... |
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Palavras-chave: Bread; Temperature; Hardening; Kinetic model; Simulation. |
| Ano: 2017 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4484 |
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| Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
| White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
| Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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| Álvarez, M.; Hernández, W.; Rodríguez, I.; González, I.. |
| Se evaluó el efecto que produjo en la calidad del pan la reducción de azúcar en la fórmula, sin hacer otras variaciones importantes en el proceso tecnológico. Se emplearon dos calidades de harina diferentes y se aplicó la fórmula con el azúcar a 4 % (base harina) y también con 2 y 0 %, el resto de los ingredientes fueron: harina 100 %, agua 52 %, sal 2 %, grasa 1 %, levadura seca y mejorador 0,3 %. Los panes se elaboraron a escala de laboratorio, por el método directo, con 1 kg de harina. Los análisis que se realizaron a los panes fueron: humedad, volumen específico, altura, diámetro, penetrabilidad de la miga y evaluación sensorial. Con la harina de peor calidad se afectó significativamente (p≤0,05) el color de la corteza y la dureza del pan al disminuir... |
| Tipo: Journal Contribution |
Palavras-chave: Quality; Bread; Rheological properties; Wheat flour; Cane sugar. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5017 |
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| Fraser, Iain; Bitzios, Michael; Haddock-Fraser, Janet. |
| In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclusion of an attribute for a functional ingredient affects consumer food choice. Specifically, we examine consumer attitudes towards bread and the inclusion of a functional ingredient (eg, inulin), which can be added to bread to increase the quantity and the effectiveness of fibre in the final product A novel feature of the design of this CE was the use of Means-End-Chain analysis via semi-structured interviews to reveal key attributes to be included in the CE. In addition, the CE included the Dutch Eating Behaviour Questionnaire (DEBQ) so as to collect information on all participants underlying eating behaviours. Preliminary analysis of the data reveals that... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Functional Food; Bread; Choice Experiment; Food Consumption/Nutrition/Food Safety; I10; Q10; R22. |
| Ano: 2010 |
URL: http://purl.umn.edu/91755 |
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| Registros recuperados: 10 | |
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