Improvement of bread dough supplemented with crust gel and the addition of optimal amounts of bakery enzymes

AACC (1991). Approved Methods of the AACC, 8th ed. Method 0801. The American Association of Cereal Chemists, St. Paul, MN.

enzymes. Food Sci. Technol. Res., 23, 403‒410.

Murayama, D., Kimura, T., Tsuboi, K., Yamada, D., Santiago, D. M.,

Koaze, H., and Yamauchi, H. (2015). Applicability of dry flours

D. Goshima et al.

636

produced from a table potato variety (Solanum tuberosum L. cv.

the temperature profile in bread baking. J. Food Eng., 55, 41‒48.

May Queen) in bread making. Food Sci. Technol. Res., 21, 285‒290.

Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta,

Özboy, Ö. and Köksel, H. (1997). Unexpected strengthening effects of

M., Nabetani, H., and Araki, T. (2012). Changes in the texture and

a coarse wheat bran on dough rheological properties and baking

viscoelastic properties of bread containing rice porridge during

quality. J. Cereal Sci., 25, 77–82.

storage. Biosci. Biotechnol. Biochem., 76, 331‒335.

Palacios, H. R., Schwarz, P. B., and D’Appolonia, B. L. (2004). Effect

Wang, J., Rosell, C. M., and De Barber, C. B. (2002). Effect of the

of alpha-amylases from different sources on firming of concentrated

addition of different fibres on wheat dough performance and bread

wheat starch gels: relationship to bread staling. J. Agriclt. Food

Chem., 52, 5987‒5994.

quality. Food Chem., 79, 221‒226.

Yamada, T., Hasegawa, W., Ito, T., Ohara, A., and Adachi, T. (2004).

Patel, M. J., Ng, J. H. Y., Hawkins, W. E., Pitts, K. F., and Chakrabarti-

Study on starch in white bread prepared by Yukone processing.

Bell, S. (2012). Effects of fungal α-amylase on chemically leavened

Scientific Reports of the Faculty of Agriculture, Meijo University,

wheat flour dough. J. Food Sci., 56, 644‒651.

Purlis, E. and Salvadori, V. O. (2009). Modelling the browning of

bread during baking. Food Res. Int., 42, 865‒870.

40, 9‒20 (in Japanese).

Yamauchi, H., Ichinose, Y., Takata, K., Iriki, N., and Kuwabara, T.

(2000). Simple estimation of bread-making quality of wheat flour by

Rogers, D. E., Zeleznak, K. J., Lai, C. S., and Hoseney, R. C. (1988).

modified expansion test under reduced pressure. Journal of the

Effect of native lipids, shortening and bread moisture on bread

Japanese Society for Food Science and Technology, 47, 46‒49 (in

firming. Cereal Chem., 65, 398‒401

Japanese).

Rouau, X., El-Hayek, M.-L., and Moreau, D. (1994). Effect of an

Yamauchi, H., Nishio, Z., Takata, K., Oda, Y., Yamaki, K., Ishida, N.,

enzyme preparation containing pentosanases on the bread-making

and Miura, H. (2001). The bread-making quality of a domestic flour

quality of flours in relation to changes in pentosan properties. J.

blended with an extra strong flour, and staling of the bread made

Cereal Sci., 19, 259‒272.

from the blended flour. Food Sci. Technol. Res., 7, 120‒125.

Santiago, D. M., Matsushita, K., Noda, T., Tsuboi, K., Yamada, D.,

Yamauchi, H., Noda, T., Matsuura-Endo, C., Takigawa, S., Saito, K.,

Murayama, D., Kawakami, S., Shimada, K., Koaze, H., and

Oda, Y., Funatsuki, W., and Hashimoto, N. (2004). Improving the

Yamauchi, H. (2015b). Texture and structure of bread supplemented

utility of potato pulp for bread-making by fermentation with

with purple sweet potato powder and treated with enzymes. Food

Sci. Technol. Res., 21, 537‒548.

Rhizopus oryzae. Food Sci. Technol. Res., 10, 314‒319.

Yamauchi, H., Yamada, D., Murayama, D., Santiago, D. M., Orikasa,

Santiago, D. M., Matsushita, K., Noda, T., Tsuboi, K., Yamada, D.,

Y., Koaze, H., Nakaura, Y., Inouchi, N., and Noda, T. (2014). The

Murayama, D., Koaze, H., and Yamauchi, H. (2015a). Effect of

staling and texture of bread made using the Yudane dough method.

purple sweet potato powder substitution and enzymatic treatments

on bread making quality. Food Sci. Technol. Res., 21, 159‒165.

Schoenlechner, R., Szatmari M., Bagdi, A., and Tömösközi, S. (2013).

Optimisation of bread quality produced from wheat and proso millet

Food Sci. Technol. Res., 20, 1071‒1078.

Zeleznak, K. J. and Hoseney, R. C. (1986). The role of water in the

retrogradation of wheat starch gels and bread crumb. Cereal Chem.,

63, 407‒411.

(Panicum miliaceum L.) by adding emulsifiers, transglutaminase and

xylanase. LWT–Food Sci. Technol., 51, 361‒366.

Shah, A. R., Shah, R. K., and Madamwar, D. (2006). Improvement of

the quality of whole bread by supplementation of xylanase from

Aspergillus foetidus. Bioresour. Technol., 97, 2047‒2053.

Stojceska, V. and Ainsworth, P. (2008). The effect of different

enzymes on the quality of high-fibre enriched brewer’s spent grain

breads. Food Chem., 110, 865‒872.

Therdthai, N., Zhou, W., and Adamczak, T. (2002). Optimisation of

URL Cited

i) https://cookpad.com/search/ %E3 %83 %91 %E3 %83 %B3 %E3 %8

1 %AE %E8 %80 %B3 (Jan.22,2019)

ii) http://www.maff.go.jp/j/syokuiku/zissen_navi/approach/maker1.

html (Jan.22,2019)

iii) http://www.pankougyokai.or.jp/environment/result_2016.html

(Jan.22,2019)

...