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スチーム加熱を利用したベーグルの品質特性
https://doi.org/10.18998/00001332
https://doi.org/10.18998/000013320eed1baa-e14a-4364-a7a4-78c0e4ccf1b2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文ＰＤＦ (1.2 MB)
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Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-04-11 | |||||
| タイトル | ||||||
| タイトル | スチーム加熱を利用したベーグルの品質特性 | |||||
| タイトル | ||||||
| タイトル | Quality characteristics of bagels upon steam heating | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ベーグル | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | スチーム加熱 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 破断特性 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 官能評価 | |||||
| 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 | |||||
| ID登録 | ||||||
| ID登録 | 10.18998/00001332 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
松森, 慎悟
× 松森, 慎悟× 阿久澤, さゆり× MATSUMORI, Shingo× AKUZAWA, Sayuri |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Bagels are usually boiled after secondary fermentation; however, in the present study, bagels were prepared via steam heating and their quality characteristics were examined and compared. To constitute the study sample, bagels boiled for 1 min comprised the control, and steam heating was performed for 1 and 3 min. For the measurement items, shape measurement, measurement of color difference, moisture content, rupture measurement, and sensory evaluation were performed for the bagels.Upon shape measurement, significantly lower values for volume and outer diameter were obtained upon steam heating, compared to the control, and the height was greater in the case of bagels subjected to steam heating for 1 min. There were no significant differences in the color tone of the crust and the moisture content. Upon rupture measurement, bagels subjected to steam heating for 3 min displayed the highest value for hardness of the crust and crumbs. Upon analytical sensory evaluation, bagels subjected to steam heating for 3 min were evaluated as the hardest, and no significant difference was observed in all items upon preference-type sensory evaluation. From the above results, it was suggested that despite steam heating instead of boiling, bagels of comparable quality could be prepared. |
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| 書誌情報 | 号 1, p. 23-29, 発行日 2018-12-25 | |||||
| 出版者 | ||||||
| 出版者 | 駒沢女子（短期）大学 学長 光田 督良 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 2434-7574 | |||||
