| Autor: |
Tokumitsu, OKAMURA, Rumi, Hamaoka, Tomomi, Takeno, Nobuko, OKUDA, Masahiro , OHSUGI |
| Jazyk: |
angličtina |
| Rok vydání: |
2001 |
| Předmět: |
|
| Zdroj: |
武庫川女子大学紀要. 自然科学編. 48:59-63 |
| ISSN: |
0916-3123 |
| Popis: |
The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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