@article{oai:komajo.repo.nii.ac.jp:00001355,
 author = {松森, 慎悟 and 阿久澤, さゆり and MATSUMORI, Shingo and AKUZAWA, Sayuri},
 issue = {1},
 month = {Dec},
 note = {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.},
 pages = {23--29},
 title = {スチーム加熱を利用したベーグルの品質特性},
 year = {2018},
 yomi = {マツモリ, シンゴ and アクザワ, サユリ}
}