Whole wheat flour (WWF) contains various kinds of functional ingredients, such as dietary fiber, resistant starch, minerals, etc., and bread containing WWF is in great demand in many countries because of its health benefits. Although dough with WWF often results in lower quality bread, previous studies suggested that this could be improved by the addition of suitable enzymes. This study investigated the effects of WWF substitution and enzyme treatments using α-amylase (AM) and hemicellulase (HC) on bread making qualities. Results showed that the addition of WWF produced dough with low gas retention of dough (GRD) and specific loaf volume (SLV). However, AM and HC drastically improved both GRD and SLV of WWF-substituted dough and bread by degrading damaged starch and hemicellulose. Thus, these results indicated that the treatments with suitable enzymes could drastically improve the bread making qualities of dough made with WWF.
Specialty breads substituted with non-wheat flour like purple sweet potato have been attracting attention because of their added nutrients, flavor, and color. Although the addition of non-wheat flour to specialty breads often results in lower loaf volume, this can be improved by enzyme treatments. In this context, this study investigated the effects of purple sweet potato powder (PSPP) substitution and enzyme treatments using α-amylase and hemicellulase on gassing power (GP), gas retention of dough (GRD), color and specific loaf volume (SLV) of bread. Results showed that the addition of PSPP produces bread crumbs with light purple color but low GRD and SLV of bread. On the other hand, α-amylase and hemicellulase improved the GRD, SLV and GP of PSPP-substituted bread by degrading the damaged starch and hemicellulose. Thus, these improved properties indicate acceptable quality of the bread.
White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough.Keywords: bread, staling, texture, starch, retrogradation IntroductionRecently, Yudane bread, which has a slightly sweet taste and texture that is similar to cooked rice, has become very popular in Japan and new items produced using the Yudane dough bread making method (Yudane method) are continuously being developed. The market scale of this bread is now more than a hundred billion yen and sales are continuing to increase in Japan.In this regard, the Yudane method has recently became the main bread making process, especially in large-scale Japanese bakeries.However, the reasons why Japanese consumers prefer this bread and the basis for its increasing popularity are not yet sufficiently clarified. On the other hand, the particular texture and starch properties of bread produced using this method were partially investigated in comparison with conventional bread produced by some of the large-scale Japanese bakeries (Shibata and Kato, 2001;Fukazawa and Kainuma, 2004). Naito et al. (2005) also reported that the microstructure and gluten network of this bread differed from those of conventional bread. In addition, it was reported that the bread contained higher levels of dextrin and reducing saccharides (Yamada et al., 2004).However, no detailed studies investigating bread quality and texture, in particular staling, have been carried out with respect to H. Yamauchi et al. 1072 the Yudane method. Hence, differences in the quality and staling of Yudane bread and conventional bread (control) require elucidation.Thus, in this study, the bread making qual...
Utilization of plant growth-promoting bacteria colonizing roots is environmentally friendly technology instead of using chemicals in agriculture, and understanding of the effects of their colonization modes in promoting plant growth is important for sustainable agriculture. We herein screened the six potential plant growth-promoting bacteria isolated from Beta vulgaris L. (Rhizobium sp. HRRK 005, Polaromonas sp. HRRK 103, Variovorax sp. HRRK 170, Mesorhizobium sp. HRRK 190, Streptomyces sp. HRTK 192, and Novosphingobium sp. HRRK 193) using a series of biochemical tests. Among all strains screened, HRRK 170 had the highest potential for plant growth promotion, given its ability to produce plant growth substances and enzymes such as siderophores and 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase, respectively, concomitantly with active growth in a wider range of temperatures (10–30 °C) and pH (5.0–10.0). HRRK 170 colonized either as spots or widely on the root surface of all vegetable seedlings tested, but significant growth promotion occurred only in two vegetables (Chinese cabbage and green pepper) within a certain cell density range localized in the plant roots. The results indicate that HRRK 170 could function as a plant growth promoter, but has an optimum cell density for efficient use.
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