Journal Article 湯種中の加熱グルテンが生地の製パン性に与える影響

山田, 大樹  ,  井上, 俊逸  ,  吉野, 信次  ,  坪井, 一将  ,  小疇, 浩  ,  山内, 宏昭

64 ( 2 )  , pp.90 - 97 , 2017-02 , 日本食品科学工学会
Description
湯種製法での製パンにおいて,湯種製造中に加熱変性した小麦グルテンが生地の製パン性にどのような影響を及ぼすかについて,グルテンと小麦澱粉を用いた疑似湯種を用いて検討を行った.結果として,湯種中のHGはコントロールに比べて生地形成時間を延長させ,生地のGRD,パンのSLVを増加させた.これらには,湯種中のグルテンが加熱部分変性し高分子化したことが関係している可能性が示唆された.さらに,HGを製パンに用いることでパンの保存中の含水率が増加し,パンの老化が抑制されることが判った.この老化抑制には,湯種中のHGがより多く保水することでパン中の水分含量を高い状態で維持し糊化澱粉の老化を抑制することが関係していると考えられた.これらの結果から,HGの添加(湯種製造中のグルテンの部分加熱変性)は,これまでの報告と異なり湯種製法のパン生地の製パン性を向上させ,得られたパンの老化を抑制することが明らかになった.
This study aimed to investigate the effect of heated gluten on the bread-making qualities of Yudane dough. Yudane is a type of bread dough made by mixing boiling water with flour. Various bread-making tests were performed using non-heated wheat starch and heated freeze-dried gluten, which was used to imitate Yudane dough. The imitation Yudane dough was prepared by mixing heated gluten (prepared by heating a mixture of freeze-dried gluten and water from 55 to 80 degrees C in increments of 5 degrees C) with non-heated wheat starch. The imitation Yudane dough was then added to flour dough at 20% (w/w, flour base). Compared with the control dough (without heated gluten), the dough mixed with imitation Yudane dough (with heated gluten) had longer dough development time, and higher gas retention and specific loaf volume. These improvements in bread-making quality were mainly related to the partially denatured gluten present in the imitation Yudane dough. In addition, the bread made with imitation Yudane dough (including denatured gluten) showed a slow staling rate, attributable to the increased molecular weight of the heated gluten compared to the native gluten.
Full-Text

http://ir.obihiro.ac.jp/dspace/bitstream/10322/4485/1/yamada2017.pdf

Number of accesses :  

Other information