The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread-Reference-Cited by-同舟云学术

The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread

Published:2017 Issue:2 Volume:23 Page:181-191
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Kokawa Mito¹,Maeda Tatsuro²,Morita Airi³,Araki Tetsuya³,Yamada Masaharu⁴,Takeya Koji⁵,Sagara Yasuyuki⁶

Affiliation:

1. Faculty of Life and Environmental Sciences, University of Tsukuba

2. Food Research Center, Nisshin Foods Inc.

3. Graduate School of Agricultural and Life Sciences, The University of Tokyo

4. Department of Applied Chemistry, Faculty of Engineering, Kogakuin University

5. Tumugi Bakery

6. Food Kansei Communications, Corp.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/2/23_181/_pdf

Reference32 articles.

1. AACC International. (1999). Approved methods of analysis. AACC Method 74-10A, Measurement of Bread Firmness-Compression Test (November 3, 1999)

2. Bell, P. J. L., Higgins, V. J., and Attfield, P. V. (2001). Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species saccharomyces cerevisiae in different sugar media. Lett. Appl. Microbiol., 32, 224-229.

3. Benedito de Barber, C., Prieto, J. A., and Collar, C. (1989). Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation. Cereal Chem., 66, 283-288.

4. Brady, P. L. and Mayer, S. M. (1985). Correlations of sensory and instrumental measures of bread texture. Cereal Chem., 62, 70-72.

5. Chen, C. H. and Bushuk, W. (1970). Nature of proteins in triticale and its parental species: I. Solubility characteristics and amino acid composition of endosperm proteins. Can. J. Plant Sci., 50, 9-14.

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