Effects of the Addition of Saccharified Cereal Solutions on the Quality and Taste Properties of Breads
Effects of the Addition of Saccharified Cereal Solutions on the Quality and Taste Properties of Breads
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添加糖化谷物溶液对面包品质和口感的影响
DOI：
10.11428/jhej.68.402
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发表时间：
2017
期刊：
影响因子：
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通讯作者：
榎本俊樹
中科院分区：
文献类型：
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作者：
橋詰奈々世;小林理恵;岩田惠美子;土田幸一;榎本俊樹
最近，谷物产量有所增加。这是因为谷物已经从饮食教育、减肥餐等角度受到关注。我们尝试使用之前报告中报道的糖化谷物溶液作为糖的替代品来制备面包。我们研究了添加糖化谷物溶液对面包品质和口味特性的影响。使实验面包的糖含量和水比率与对照面包的糖含量和水比率几乎相同。所有实验面包在发酵试验中均表现出比对照少的膨化。此外，对照和实验面包之间的色调存在很大差异。实验面包需要的能量水平高于对照面包，表明实验面包烤得很硬。然而，添加糖化谷物溶液抑制面包稳定性，并且大多数实验面包被评价为具有与对照相同的味道。
Recently, cereal production has increased. This is because cereals have come to be noted from the viewpoint of dietary education, diet meals, etc. We attempted to prepare breads using saccharified cereal solutions as reported in a previous report as a substitute for sugar. We studied the effects of the addition of saccharified cereal solutions on the quality and taste properties of breads. The sugar content and water ratio of the experimental breads were made to be almost the same as those of the control. All experimental breads showed less puffing than the control in the fermentation test. Furthermore, there was a large difference in color tone between the control and the experimental breads. The level of energy required to break down the crust was higher for the experimental breads than it was for the control, indicating that the experimental breads were baked hard. However, the addition of saccharified cereal solution suppressed bread stabling, and most experimental breads were evaluated as having taste equal to that of the control.