| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
|
|
タイトル |
酒かすを利用したパンの製造 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Production of Bread Using Sake-Lees |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
酒かす |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
パン |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
三浦, 芳助
獅子谷, 陽子
上田, 紗矢夏
浮田, 祐紀
Miura, Yoshisuke
Shishitani, Yoko
Ueda, Sayaka
Ukita, Yuki
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
We have produced sake-lee bread and evaluated its rate of expansion, color, taste, aroma and physical properties both by sensory and instrumental means to evaluate the effects of adding the sake lees.
１）The rate of expansion（height of the bread）after baking has increased as a function of the amount of sake lees added. The rate of expansion reached the maximum level at 7.5 to 10.0%
of added sake lees and began to diminish as the additive amount was further increased; at above 17.5%, the rate of expansion became less than that of the non-sake-lee added（0%）bread. The color of the crust of the bread, on the other hand, continually increased as the amount of the additive sake lees increased to assume the characteristic color of the bread.
２） With respect to physical properties by means of instrumentation, the texture of the bread which contained between 2.5 to 12.5% of the sake lees was softer than others. When the sake-lee addition exceeded 15.0% the breads tended to harden. The hardening was assumed to be due to the thickness of the crumb that accompanied the decreases in expansion.
３）With the objective of determining the optimal amount of the sake-lee addition, breads containing ０, 5.0, 10.0 and 15.0% of sake lees were baked and subjected to sensory evaluation. The check list included the appearance, aroma, food texture, taste and overall evaluation. In overall assessment, the ５.０% sake-lee bread was judged most superior, followed respectively by those containing 10.0%, 0% and 15.0% of the sake lees. The 5.0% bread was significantly preferred at the critical level of 5.0% when compared to the 0% bread. Incidentally, during the present testing, it became clear that the food texture and taste were most important factors in overall quality of the bread. In summary, advantages of using sake lees as an additive in bread has been demonstrated and that addition in the range of 5.0 to 10.0% is the optimal additive level. |
| 書誌情報 |
広島女学院大学論集
巻 57,
p. 69-78,
発行日 2007-12-20
|
| 出版者 |
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|
出版者 |
広島女学院大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0374-8057 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu57miura.pdf (1.3 MB)
