The Staling and Texture of Bread Made Using the Yudane Dough Method

Abstract

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...

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

“…; Yamauchi et al . ). Highly gelatinized dough in bread baking exhibits increased volume by keeping more gas and vapor on the pore walls (Therdthai et al .…”

“…; Yamauchi et al . ). Gumminess and chewiness also showed similar decreasing patterns with significant differences across the samples ( P < 0.05) as more water roux starter was used in the bread (Table ).…”

“…Conversely, baking loss (r 5 0.940, P < 0.017) and moisture content (r 5 0.938, P 5 0.019) were negatively associated with the hardness of the samples. Moisture in the bread dough seemed to be less evaporated during baking because of the improved sustainability of the pore walls against gas pressure (Naito et al 2005;Yamauchi et al 2014). Gumminess and chewiness also showed similar decreasing patterns with significant differences across the samples (P < 0.05) as more water roux starter was used in the bread (Table 3).…”

“…This observation is related to the moisture content, which showed an increasing trend as more water roux starter was added to the bread (r 5 0.999 and P < 0.001). Gelatinized starch and gluten in the water roux starter played a key role for moisture content by holding more water than the regular starch (Sajilata et al 2006;Yamauchi et al 2014). Highly gelatinized dough in bread baking exhibits increased volume by keeping more gas and vapor on the pore walls (Therdthai et al 2002;Tsai et al 2012).…”

The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

“…Yudane bread is characteristically moist, very soft, and sticky with a texture like cooked rice. It also has a desirable flavor, slightly sweet taste, good crust color, and slow staling as evaluated mainly by hardening (hardening) compared to conventional bread (control) (Shibata and Kato, 2001;Fukazawa and Kainuma, 2004;Yamada et al, 2004, Yamauchi et al, 2014. Thus, new items produced using the Yudane dough bread making method (Yudane method) are continuously being developed, and these breads have a market worth of more than a hundred billion yen in Japan.…”