The kinetic analysis and simulation of hardening in bread made by the yudane dough method

Issue Date

5-2017

Abstract

Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in storage temperature. By using the hardening model, the hardening behavior of all breads stored at various temperature conditions was simulated with considerable accuracy.

Source or Periodical Title

Food Science and Technology Research

ISSN

1344-6606

Volume

23

Issue

2

Page

229-236

Document Type

Article

Physical Description

tables, graphs

Language

English

Subject

bread, hardening, kinetic model, simulation, temperature

Identifier

DOI:10.3136/fstr.23.229.

Digital Copy

yes

Link to Full Text

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