A Kinetic Study on Staling of White Bread Made by Frozen Dough Method.

Yamauchi, Hiroaki; Ichinose, Yasunori; Takata, Kanenori; Iriki, Norio; Shiiina, Takeo; Kobayashi, Takeshi

doi:10.3136/nskkk.46.212

Cited by 17 publications

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“…The limiting value of crumb hardness (the highest possible value) was determined from the hardness of the cut crumbs stored at 4.7˚C for 10 days as reported by Axford et al (1968). The staling rate constant (SRC) of breads and retrogradation rate constant (RRC) of starch in the breads were obtained by the methods developed by Yamauchi et al (1999a). The former constant was determined using the equation: ln(H L ϪH 0 /H L ϪH t ) = k t .…”

Section: Methodsmentioning

confidence: 99%

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The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

Yamauchi

Nishio

Takata

et al. 2001

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A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properties of the dough of the mixed flour such as the mixing, physical and gas retention properties were similar to the commercial foreign hard flour called Camellia. (2) The baking quality, mainly the specific loaf volume and crumb grain, of the bread from Hokushin-Wildcat blend was similar or superior to Camellia except for the color of the crumb and the staling of the bread. (3) The bread from the 50% Wildcat blend staled a little faster, and the specific loaf volume and crumb grain was better than Camellia. The slightly rapid staling of this bread was attributed to the retrogradation rate of the starch, which was somewhat higher than that in Camellia. (4) The retrogradation of starch in the bread from the 50% Wildcat blend was a little faster than Camellia because of the lower water content of the bread due to the slightly less absorbed water of this flour.Keywords: extra strong flour, blended flour, domestic flour, bread-making quality Although more than one million tons of flour is used for bread-making every year in Japan, most of it is imported from foreign countries. A little flour for bread-making is produced in Japan itself, but recently the quantity has been less than ten thousand tons. The majority of Japanese flours are moderately soft because they are used to make Udon, a Japanese wheat noodle. The climate of the country is not believed to be suitable for the cultivation of wheat for bread-making and there are few wheat cultivars with good bread-making properties in Japan.However, consumer requests for bread produced using domestic flour has greatly strengthened recently. Although the breeding of a variety of suitable types of wheat for the Japan climate is now advanced, a stable supply of domestic flour for bread-making use is still a long time away. We therefore attempted to improve the baking quality of domestic middle-soft flour by blending extra strong (ES) flour (Wildcat) with a medium-soft flour (Hokushin) now being produced stably in Japan. When mediumsoft flours are used for bread-making, the baking quality is considerably inferior to that of foreign flour. The protein content of the middle-soft flour from the wheat cultivar (Hokushin) can be raised considerably by devising cultivation conditions and nitrogenous fertilizer level. However, it is difficult to change the quality (gluten strength) of the protein, and the baking quality of Hokushin with high protein content is much inferior to that of commercial flour for bread. Nonetheless, it is clear that the poor qualities of domestic flour, such as specific loaf volume, crumb grain, bread aspect, and physical properties of the dough, can be improved by adding ES flour that has a powerful gluten to make a blend Yamauchi et al., 1999b).In the meantime, other countries are evaluating the qualities of blended flours about various bread wheats as they se...

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Section: Methodsmentioning

confidence: 99%

“…The data were the mean value from the six measurements. One loaf of each bread baked from 100 g of dough was evaluated for staling characteristics by measuring the hardness of the crumb using the method developed by Yamauchi et al (1999a). One-loaf breads were sliced 2 cm thick.…”

Section: Methodsmentioning

confidence: 99%

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

Yamauchi

Nishio

Takata

et al. 2001

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“…Co., Lincoln, USA) with its rotational frequency improved 1.5 fold by Takata et al (2000), the optimum mixing of the dough was carried out in 200 g of a flour base as an index of the optimum current value of the mixer's motor (the time to current peak time (peak time) ϩ1/10 of the time to reach the peak). The other conditions were the same as bread-making method of the standard white bread's formulation of Yamauchi et al (1999). Bread-making tests were conducted in flours of Control, Control ϩgluten (ϩGluten), and Wildcat.…”

Section: Methodsmentioning

confidence: 99%

“…The breads were made under the conditions described above but without the freezing process. The specific loaf volume of the breads was measured by the rapeseed replacement method of Yamauchi et al (1999).…”

Section: Methodsmentioning

confidence: 99%

The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough.

Yamauchi

Nishio

Takata

et al. 2001

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We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the frozen dough, which is evaluated as the decrease in specific loaf volume, was mostly induced by damage to the yeast from freezing. This damage lowers the gas retention of the dough, resulting in a weakness in its physical properties and reduction of its gassing power. (2) Properties of the ES flour as frozen dough were good. Tolerance to degradation when frozen was due largely to its gas retention decrease being less than that of other flours. (3) This lower decrease in gas retention when frozen was mainly a result of a rather high value of the dough's breaking force when it was thawed, which was attributable to its resistance to glutathione, a reducing agent, that leaked from frozen damaged yeast. This resistance seemed to be related to the particular physical properties of this dough without freezing, which was represented for very high value of breaking force of this dough.

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“…Breads were stored in polyethylene bags at 20℃ for one day. The specific volume of bread was measured by the rapeseed displacement method (Yamauchi et al, 1999).…”

Section: Preparation and Evaluation Of Bread And Food Productsmentioning

confidence: 99%

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

Suzuki

Morishita

Takigawa

et al. 2015

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The rutin content of dough made with 'Manten-Kirari', a new Tartary buckwheat variety with tracerutinosidase activity and minimal bitterness, was assessed in a time course study of rutin hydrolysis in doughs with various water contents and blending ratios of Tartary buckwheat flour. In the normal rutinosidase variety, 'Hokkai T8', the majority of rutin was hydrolyzed within 30 min of water addition, whereas about 90% of rutin remained in 'Manten-Kirari'. We also investigated the residual rutin ratio in white bread, butter enriched roll, pound cake and galette. With 'Hokkai T8', rutin was hydrolyzed almost completely in all foods tested, whereas 88.5%, 49.8%, 31.0% and 26.2% of rutin remained in 'Manten-Kirari'-containing pound cake, white bread, butter enriched roll and galette, respectively. Also, 'Hokkai T8' bread exhibited strong bitterness, whereas 'Manten-Kirari' foods showed minimal bitterness. These results indicate that 'Manten-Kirari' is a promising material for the production of rutinrich food products without bitterness.Keywords: tartary buckwheat, rutin, rutinosidase, quercetin, bitterness IntroductionThe flavonoid rutin is widely distributed throughout the plant kingdom (Sando et al., 1924;Couch et al., 1946; Haley et al., 1954;Fabjan et al., 2003). Notably, buckwheat is the only cereal known to contain rutin in its seeds. Rutin has a number of bioactive properties, such as strengthening of blood capillaries (Griffith et al., 1944;Shanno, 1946), and antioxidative (Jiang et al., 2007;Awatsuhara et al., 2010), antihypertensive (Matsubara et al., 1985 and alpha-glucosidase inhibitory effects (Li et al., 2009). For these reasons, buckwheat has been identified as a potential rutin-rich material for use in food products (Kreft et al., 2006;Ikeda et al., 2012).Among buckwheat species, Tartary buckwheat (Fagopyrum tataricum Gaertn.) contains approximately 100-fold higher levels of rutin in seeds than that found in common buckwheat. However, Tartary buckwheat seeds also display rutinosidase activity (Fig. 1), which is sufficiently high to hydrolyze the rutin present in buckwheat flour (approximately 1% _ 2% [w/w]) within a few minutes after the addition of water (Yasuda et al., 1992;Yasuda et al., 1994;Suzuki et al., 2002). Tartary buckwheat rutinosidase activity is attributable to at least two isozymes that possess similar characteristics (Yasuda et al., 1992, Yasuda et al., 1994, Suzuki et al., 2002, Suzuki et al., 2004. The investigation of rutin hydrolysis in foods such as bread and confectionaries has revealed that the majority of rutin contained in these foods is hydrolyzed as a result of rutinosidase activity (Brunori et al., 2010;Vogrincic et al., 2010;Brunori et al., 2013). In addition to possessing rutinosidase activity, the flour of Tartary buckwheat, also known as 'bitter buckwheat', is highly bitter, thereby limiting its potential use in food products. At least three bitter compounds have been reported in Tartary buckwheat dough (Kawakami, et al., 1995), and the mechanisms responsible for gene...

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A Kinetic Study on Staling of White Bread Made by Frozen Dough Method.

Cited by 17 publications

References 0 publications

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough.

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

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