Various enzymes are added to dough to improve the quality. Two enzymes are a-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of highpressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.
In recent years, the production of bread using the frozen dough method has rapidly spread in the baking industry. However, there are some limitations of the frozen dough method, which are not completely resolved. Therefore, in this study, we focused on the characteristics of wheat flour used for the frozen dough method. In other words, we evaluated the suitability of various blended flours made from two types of domestic flours(extra-strong flour "Yumechikara flour" and strong flour "Haruyokoi flour")using the no-time frozen dough method. The characteristics of doughs and breads made from domestic flours were compared to those of doughs and breads made from commercial flours. The doughs made from the domestic flours blended in an appropriate ratio showed high gas-retention ability during storage under frozen conditions ; also, the breads made from these doughs showed high specific loaf volume, good appearance, and preferable crumb grain during storage. In addition, the breads obtained from the frozen doughs with blended flours stored for 1 4 days showed significant improvement in physical(staling and rupture characteristics)and sensory properties compared to the breads obtained from commercial strong flour. The main reason behind the preferable frozen dough properties of blended flours was the improvement of dough freezing tolerance accompanied by the high protein content and tough gluten network of the extra-strong flour("Yumechikara flour") ,which was related to the reinforcement of the dough's physical properties.
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