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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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| Mikumo, Dai; Takaya, Masahiro; Orikasa, Yoshitake; Ohwada, Takuji; 折笠, 善丈; 大和田, 琢二. |
| The wild yeast Saccharomyces cerevisiae AK46 was isolated from cherry fruits and commercialized as baker's yeast. We isolated a 2-deoxyglucose (2-DOG)-resistant mutant of AK46 (MCD4) and evaluated its leavening ability in bread dough. Our findings show that the maltose utilization of MCD4 was significantly enhanced in the presence of glucose and α-glucosidase activity was increased by approx. 1.6-fold compared to that of AK46, indicating release from catabolite repression. In addition, baking performance results using the sponge dough and no-time dough methods showed that the CO2 production rate of MCD4 was increased by approx. 1.6-fold (sponge and dough method) and the specific volume of bread was increased by 6.3% and 7.8%, respectively. These results... |
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Palavras-chave: Bread dough; Saccharomyces cerevisiae; 2-deoxyglucose; AK46; Leavening. |
| Ano: 2015 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4368 |
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| SUJAYA, I-Nengah; MIKUMO, Dai; ORIKASA, Yoshitake; URASHIMA, Tadasu; ODA, Yuji; 浦島, 匡; 小田, 有二; 折笠, 善丈. |
| Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar... |
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Palavras-chave: Brem; SUC2 gene; Leavening; Breadmaking; Dough. |
| Ano: 2011 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3573 |
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| 折笠, 善丈; 佐藤, 遥子; 大和田, 琢二; Orikasa, Yoshitake; Sato, Haruko; Ohwada, Takuji. |
| チーズホエイを原料に用いた焼酎製造法を検討するため，カタボライト抑制解除株 Kluyveromyces marxianus KD-15 を用いて，チーズホエイを加えた糖化同時発酵におけるエタノール生産量を改良した。Aspergillus luchuensis あるいは A. oryzae で作成された麹と酵母 3 株（K. marxianus NBRC1963（親株）と K. marxianus KD-15, Saccharomyces cerevisiae NBRC10515）を組み合わせ，培養混合物中の pH，グルコースとラクトース含量，α アミラーゼと糖化力，並びにエタノール含量を経時的に21日間測定した。その結果，K. marxianus KD-15はいずれの麹との組み合わせでもエタノール生産量が他の酵母株よりも有意に高く，A. luchuensis との組み合わせでは，親株，及び S. cerevisiae NBRC10515 より約30%向上した。α-アミラーゼ，および糖化力は培養とともに低下傾向を示したが，K. marxianus KD-15 はいずれの麹との組み合わせでもラクトース消費量が最も高かったことから，K. marxianus KD-15 による高いエタノール生産は，デンプン由来のグルコースよりもチーズホエイ由来のラクトース消費量の影響を受けると考えられた。以上の結果から，K. marxianus KD-15 はデンプン質の混合原料の存在下でも高いチーズホエイの資化とエタノール生成能を有し，チーズホエイを原料とした焼酎製造への有用性が示された。 |
| Ano: 2016 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4371 |
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