酒かすを利用したパンの製造

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/432
File
Title
酒かすを利用したパンの製造
Title Alternative
Production of Bread Using Sake-Lees
Author
氏名 三浦 芳助
ヨミ ミウラ ヨシスケ
別名 MIURA Yoshisuke
氏名 獅子谷 陽子
ヨミ シシタニ ヨウコ
別名 SHISHITANI Yoko
氏名 上田 紗矢夏
ヨミ ウエダ サヤカ
別名 UEDA Sayaka
氏名 浮田 祐紀
ヨミ ウキタ ユキ
別名 UKITA Yuki
Subject
酒かす
パン
NDC
588.32
Abstract

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 addi-
tive 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 addi-
tion 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.

Journal Title
広島女学院大学論集
Volume
57
Spage
69
Epage
78
Published Date
2007-12-20
Publisher
広島女学院大学
ISSN
0374-8057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju