The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
| Autor: | Sakura Kawakami, Ami Ohara, Daiju Yamada, Hiroshi Koaze, Koki Matsushita, Kazumasa Tsuboi, Dennis Marvin Santiago, Hiroaki Yamauchi |
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| Rok vydání: | 2017 |
| Předmět: |
Marketing
Materials science Kinetic model hardening General Chemical Engineering fungi digestive oral and skin physiology Kinetic analysis bread food and beverages temperature Thermodynamics macromolecular substances kinetic model 04 agricultural and veterinary sciences simulation 040401 food science Industrial and Manufacturing Engineering 0404 agricultural biotechnology Hardening (metallurgy) Food Science Biotechnology |
| Zdroj: | Food Science and Technology Research. 23:229-236 |
| ISSN: | 1881-3984 1344-6606 |
| DOI: | 10.3136/fstr.23.229 |
| Popis: | application/pdf 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 storage temperature. By using the hardening model, the hardening behavior of all breads stored at various temperature conditions was simulated with considerable accuracy. |
| Databáze: | OpenAIRE |
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