焼成パン用生地における物理特性の測定と生地の膨張性について

誌名誌名 日本食品保蔵科学会誌

ISSNISSN 13441213

著者著者河合, 秀樹田中, 文武高橋, 洋志

巻/号巻/号 32巻5号

掲載ページ掲載ページ p. 209-216

発行年月発行年月 2006年9月

農林水産省 農林水産技術会議事務局筑波産学連携支援センターTsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research CouncilSecretariat

( 13 ) Food Preservation Science VOL. 32 NO. 5 2006 CArticleJ 209

Measurement of physical properties and expansion ability of dough for bread making

KAWAI Hideki*I， TANAKA Fumital王e*lTAKAHASHI Hiroshi*l and YAMAUCHI Hiroaki*2

* 1 Department of Mechanical Systems Engineering， Muroran Institute of Technology 27-1， Mizumoto-cho， Muroran-shi， Hokkaido 050-8585

* 2 Department of Upland Agriculture， National Agricultural Research Center for Hokkaido Regωn (NARCH) Shinsei， Memuro-cho， Hokkaido 082-007 J

The relationships between the physical properties (rheological properties) and expansion ability of

dough for bread making were investigated. Dough from various kinds of f10ur such as Victoria INT A

(extrastrong f1our) ， Camellia (strong f1our) ， and Hokushin (middle strong f1our) was examined to obtain

its physical properties， which are determined using the Kelvin 4-element model， a linear viscoelastic

model of dough. The relaxation and retardation times ([0 and [1， respectively) of dough are derived from

a creep curve. Stress relaxation curves plotted using [0 and [1 were well approximated experimentally.

By analyzing the relationship between the coefficients of this model and the expansion ability of bread

dough (specific loaf volume and gas retention of dough)， it was proven that [0 and [1 positively and

negatively correlate to the expansion of bread dough at statistical significanc巴， respectively. From

these results， it was suggested that dough having the more elastic properties shows a higher degree

of expansion.

The demand for bread f10ur in ]apan has recently

increased by more than one million tons per year.

However， the amount of f10ur is almost totally

dependent on .the import of wheat for bread

production. Although there is less than 10， 000 tons

of wheat for bread produced domestically， much of

it often has preharvest sprouting damage， which

causes partial gluten decomposition by endo

proteases and result in marked degradation in bread

making due to the weakened glutenil.

Y AMAUCHI. et al.21 reported that the blending of

domestic f10urs with extra strong (ES) f10ur such as

Victoria INT A is us巴ful for improving domestic

f10ur of inferior quality. The physical properties.

such as gas retention， breaking force， and mixing

peak time of bread dough are c10ser to those of

imported Hard Red Winter Wheat (HRW) and

NO.1 Canada Western Red Spring Wheat (1 CW)，

which are used for making bread. These were

determined with the aim of placing domestic f10ur

in the bread making market. The physical

properties determined from rheological analysis are

(Received Aug. 31， 2006 ; Accepted Aug. 21， 2006)

important for understanding the blend characteristics

of dough in detail. However， these studies have

seldom progressed even up to the analysis of the

fundamental viscoモlastic characteristics of

homogen巴ousmaterials in recent decades.

BLOKSMA31 analyzed the dynamics of the expansion

of bread dough obtained using an ALVEOGRAPHY')， a

method of measuring the expansion of bread. He

used a Maxwell model with the polar coordinate

system and calculated the stress behavior of bread

dough by calculation. He reported that stress

relaxation time is the most important factor for the

expansion of bread dough; however， the physical

properties of dough were not determined in their

analysis. MATSUMOTO 5).6) also studied the expansion

of dough theoretically using the Maxwell model

under the condition of a constant cross section

(nominal strain). Although their analysis showed

that stress behavior changes qualitatively with initial

stress， it was not applied to solving actual problems

for evaluating the dough expansion ability using

these physical properties. SHIMIYA and Coworker 7).8)

* 1 E-mail: KA W AI Hideki ; hdl王awaiO@mmm.muroran-it.ac.jp，TANAKA Fumitake ; ftanaka@mmm.muroran-it.ac.jp， T AKAHAsm Hiroshi ; takahasi@mmm.muroran-it.ac.jp.

* 2 E-mail: yamauti@a妊rC.go.)P

210 Food Preservation Science VOL. 32 NO.5 2006 ( 14 )

analyzed the expansion mechanism of an air bubble

in gel. In the study. bread dough showed

viscoelastic behaviors， and its instantaneous elasticity

was dependent on setting stress. Thus. few studies

have been performed to solve actual problems

In this study， the static viscoelastic properties of

bread dough are measured from practical creep

curves obtained using a Kelvin four-element model.

The sample bread dough chosen is made from

middle strong， strong， and extrastrong kinds of flour.

These properties are evaluated in relation to real

dough expansion ability when baked with a certain

water content. We also aim to clarify experimentally

that relaxation time plays an important role in

bread dough expansion， which was calculated using

BLOKSMA'S numerical calculation. The linearity and

reliability of the model are also discussed with the

range in our experimental conditions.

In the study， the relationships between the

physical properties of bread and bread making

quality are clarified to determine the feasibility of

the rational production of good-quality bread with

the condition of constant stress. Relaxation time

(ro) and retardation time (r，) are defined as ro =引/

Eoand r， =仇/E"respectively. As r，。→∞ andr，→0， elasticity increases.

Fig. 2 shows an example of a creep curve for

Camellia under a constant stress of Po = 499 Pa， in which nominal strain (r) is approximated by the

following equation using the Kelvin four-element

model.

r=会+去(l-e士)ず (1)

Here， Po is the stress fixed at a certain value， and t

denotes time. As shown in Fig.2， the creep curve

has three main regions :① the instantaneous elasticity

region ，② the retardation elasticity region; and ①

the regular viscosity region. The Kelvin four-element

model is more accurate for describing these three

regions because retardation elasticity cannot be

described using the Maxwell model. which results in

the overestimation of instantaneous elasticity. However，

the Maxwell model is simple and still useful in the

low degrees of staling and degradation during case where the measuring time is as large as the

storage on the basis of knowledge obtained. retardation elasticity can be approximated to the

Analytical model

1. Derivation of physical properties (Kelvin four-

element model)

Fig. 1 shows the Kelvin four-element model. in

which Eo， E" 甲， and 7JN are the instantaneous

elasticity， retardation elasticity， retardation coefficient

of viscosity and regularity coefficient of viscosity，

respectively. These physical properties are

approximated from the creep curve (Fig. 2)， which

is plotted as a time-dependent strain curve under

E，

Y。

Y，

Y N

Fig. 1 Kelvin 4-element model for physical property

analyses

extended instantaneous elasticity

In Fig. 2， a tangential line from the regular

viscosity is defined as yh in eq. ( 2 )

PO . PO ， PO yh=-L+-L+ー止t・………………………・・ ( 2 ) Eo ' E，平N

From eq. (1)， Yh-r is calculated using

0.25

0.2

0.15

I ぴμロc『Lq 司】

0.1

0.05

O

1

③Regular viscosity regio日

(Po*t) If/N 扇面

一，ーーーーー--

t ②Retardation elasticity region

I (p〆E，) (l-exp (ーtlT ，))

① Instantaneous elasticity region

PoIE。

、、

" ...

o 10 20 30 40 50 60 70

Time [s]

Fig.2 Creep curve under constant stress

( 15 ) CArticle) Measurement of physical properties of bread dough 211

D_

Yh-r = E~e 訂 ・( 3 )

EI and rl are then calculated using eq. ( 3 )， and

finally. Eo and ro are derived from eqs. ( 1) and (2).

2. Theoretical solutions when compression speed

is constant

When compression speed and cross section are

assumed to be constant with time. there exists a

theoretical solution to stress relaxation (σ)， which is

derived from the Kelvin four-element model as

σ=A1e-A，1 +A2e-A21 +甲N4L.(4)UO

where

2

-

2

'HB

一'HB

2

-

2

A-A

一

一一

nc

一nvu

t--

σ一一i-2

一-ea

--A

h--

σ一6

1

A

2

-

2

h-t

A

一え

一

一一

nc

一Avu

t--

σ一一一一M

hよ↑σ-E

2

A

σ11 and σ12 are the stresses at t=t1 (= 0) and t=t2，

respectively. C is the compression velocity. and ao is

the initial height.入1and入2 are roots of eq. (5).

旦~À 2 =( ~07} 1 +E刷 +EI7}N い十五!..= 0...... (5) Eo" ¥ E07}N r . 7}N

Materials and Methods

1. 8read and dough making conditions

The bread making test was conducted using the

no-time method following the standard white bread

formulation2). This. method can shorten bread

making time because the first fermentation is

omitted. The standard bread formulation is as

follows : 200 g of flour， 10 g of sugar， 4 g of

salt， 100 ppm ascorbic acid (ASA)， 4 g of yeast.

and a variable quantity of water. The water content

of flour measured with the farinograph was 13. 5 wt

% mb. which hardly varied with flour variety. Here.

added water absorption is defined as the amount of

water added to the original water content of 13.5

wt% mb. which is based on 100 g of flour. The unit

of added water absorption is hereafter abbreviated

and described as dimensionless [-]. Bread dough was

mixed to just beyond the peak time. as indicated

by the current curve of the mixing motor. The

bread dough was divided into two 100 g pieces.

rounded. and allowed to for 20 min in a

fermentation cabinet at 30 'c ( bench time). The pieces were panned and proofed at 3S'C for 70 min.

Table 1 Added water absorption values of all flour samples (Added water absorption was based on 100 g of flour)

Sample name Added water

absorption [一]

①Victoria INT A (extrastrong)

ASA 100 ppm

①Camellia A (strong)

ASA 100 ppm

①Camellia B (strong)

GSH 100 ppm

④Hokushin (middle strong)

ASA 100 ppm

64

66

66

60

then baked at 200'C for 25 min.

The physical properties of the bread dough were

determined after the bench time process using the

bread dough above-mentioned but without yeast.

Four kinds of bread dough were used for the

measurement: Victoria INT A (extrastrong)， Camellia

A (strong). Camellia B (strong ). and Hokushin

(middle strong). The values of added water

absorption (13.5% mb) are shown in Table 1. Dough

prepared from Camellia B was softened using 100

ppm GSH (Glutathione Table 1 Reduced Form).

This bread dough was divided into 30 g pieces and

preformed by compression from the upper side

using a wooden plate to obtain a flat surface on

both the upper and lower sides. The height and

diameter of this dough were 15 mm and 50 mm.

respectively. The sample without yeast was pre-

incubated at 30'C for 60 min (Tables 1).

2. Measuring systems

The physical properties of the bread dough were

measured using the EZ test (Shimadzu Co.. Ltd.) and

a creep measurement system. (REONER. Model RE-

33005， Yamaden Co.. Ltd.). Instantaneous elasticity

(Eo) was evaluated by the EZ test. The bread dough

was pressed from the upper side by a plate moving

at a constant speed of 1. 5 mm/s. The flour samples

used here were Camellia and Hokushin with an

added water absorption value of 60[ー]

A load cell was placed on the upper part of the

moving plate. The sample was placed on the

moving plate and compressed upwards with

constant weights for measuring the creep curves at

the added water absorption values shown in Table

1. Here. the loads of Victoria INT A. Camellia A. and

Camellia B were 100 gf (Po = 499 Pa) each. and the

loads of Hokushin were 50 gf (Po = 250 Pa) and 100

gf (Po = 499 Pa) per set

212 Food Pres巴rvationScience VOL. 32 NO.5 2006 ( 16 )

Results and Discussion

1. Evaluation of instantaneous elasticity (Eo)

Special attention should be paid to the evaluation

of instantaneous elasticity because (1) instantaneous

elasticity originally does not have a dimension of

time. but it is actually approximated from the stress

-strain curve (S-S curve) within a very short time.

and (2) instantaneous elasticity depends on the

compressive speed of the device as SHIMIY A and

coworker7l.8) pointed out. Therefore. the linearity and

reproducibility between stress and strain should be

checked in the current measurement range.

REONER measures stress and strain only with the

pinpointed area. and then a more precise method is

adopted using other kind of device (EZ test .

Shimadzu Co.. Ltd.). Fig. 3 shows an example of the

S-S curves obtained using the two measuring

700

600

500

~ 400

∞

qJ

目的山』一

-ω200

100

O

o 0.01 0.02 0.03 0.04 0.05 Strain [一]

(a) Camellia

700

600

500

~ 400 A

ぴ+cg-n コ300

200

100

O o 0.01 0.02 0.03 0.04 0.05 0.06 0.07

Strain [一]

(b) Hokushin

Fig.3 Relationships between stress and strain less than O. 5s

(Added water absorption of 60. C =一1.5 mm/s by EZ Test)

devices

From the results. the S-S curves are in good

agreement with each other and confirmed to be

linear. This shows that the instantaneous elasticity

determined here can be applied as a practical

approximation to the dough physical properties

under the current conditions.

2. Stress relaxation under constant strain (C= 0 )

Fig. 4 shows examples of the stress relaxation

curve under a constant strain (creep curve) for three

kinds of bread dough. The solid lines are calculated

using eq. ( 4 )， and circles are from the experimental

measurement. Two initial conditions for calculation

are selected at t = 0 and 5 s. The maximum processing

time is 60 s for each sample. In these results. the

creep curves calculated using the physical

properties are well simulated experimentally. These

results also support the physical properties

determined from the Kelvin four-element model and

its experimental conditions could be utilized as

practical properties.

3. Physical properties and their relationships with

expansion ability of baked bread

Results of Eo and TJN. E， and市，for each sample

are shown in Figs.5 and 6. There. the influence of

GSH (the reducer) on Eo is not observed in Camellia.

but it becomes clear on TJN.

This result is very much in contrast to that in

Hokushin where Eo and引 wereboth indicating the

marked influence of GSH. The other differences are

hard to find in relationship between Eo and TJN. but

become much clearer when the properties are

arranged with fo and f， as described in Fig. 7. In the figure. the fo for Camellia (GSH) is the lowest; that

for Hokushin is also low. This means the elasticity

is clearly reflected by fo as BLOKSMA3) pointed out.

The fo for each sample clearly describ巴dthe ability

of the samples to expand in bread baking. as shown

in Fig. 8. Here. samples pieces of dough were placed

in pans (height 5 cm X width 9 cm X length 13. 5cm) and

proofed at 30'C for 90 min. then baked at 200'C for

25 min to obtain open-top-type bread.

ゎ (retardation time) increases in the order of

Victoria INTA>Camellia (ASA) >Camellia (GSH)

> Hokushin. This order of increase is basically

corresponding to that in fofor each sample except

for the order of Camellia (GSH) and Hokushin. Thus.

the expansion ability of bread during baking can be

evaluated qualitatively using fo (Fig.9)

•

213 Measurement of physical properties of bread dough

1.60E+04

1.40E+04

1.20E+04

1.00E+04

8.00E+03

6.00E+03

4.00E+03

2.00E+03

O.OOE+OO

[NE¥Z]。凶

CArticleJ ( 17 )

300

250

n

u

n

u

n

u

n

U

R

u

n

U

ワ

白

E

A

2

1

[司仏]回国

ubωHokushin Camellia Camellia

(ASA) (GSH) Sample name

Victoria INTA

a・ •

3.00E+06

2.50E+06

2.00E+06 60 20 40

Time [s]

50

O

O

1.50E+06

[的・司仏]ZE 1.00E+06 Victoria INT A (Added water absorption. 68)

'

品

1

•

Hokushin Camellia Camellia (ASA) (GSH)

Sample name

Eo and 1)N

Victoria INTA

Fig.5

5.00E+05

1.20E+04

1.00E+04

O.OOE+OO 700

ハ

U

n

u

n

U

A

U

n

u

n

u

n

u

n

U

F

D

a

q

q

J

円，

L

[司仏]

回目

U・5ω

100

600

8.00E+03

6.00E+03

4.00E+03

[NE¥Z]【同

60

Time [s]

Camellia (Added water absorption. 67)

40 20 O O

Hokushin Camellia Camellia (ASA) (GSH)

Sample name

Victoria INTA

2.00E+03

O.OOE+OO

T

+ + + 4‘ 4也

• a‘ 4.50E+04

4.00E+04

3.50E+04

3.00E+04

2.50E+04

2.00E+04

1.50E+04

1.00E+04

5.00E+03

O.OOE+OO

[的・司仏]【hh

350

300

50

250

200

150

100

[司仏]

目的

U』

μω

Hokushin Camellia Camellia (ASA) (GSH)

Sample name

Victoria INTA

60

Time [s]

Hokushin (Added water absorption. 60)

40 20

O

O

Et and仇Fig.6 Str巴ssrelaxation curves Fig.4

ー--.(弓・

"ZE'J，，s ， -e，G 企ー ' ， ， s a ' ーー\~ ー----d司。

67x::二~--- - _ ... ー)

ぐち'ノ

くY

o Victoria INT A 64 「一一ー

ムCamellia(ASA) 66

A Camellia(ASA) 70 ト一一『

o Camellia (GSH) 66

X Hokushin 56.5 卜イ)K Hokushin 60

2006

Yeast 4%

Yeast 1%

Yeast 2%

( 18 ) NO.5 VOL. 32

6

5 [ω¥一巳]U520〉羽。-u沼Uω己的

1

7

Food Preservation Science

T

• •

2.50E+02

2.00E+02

1.50E+02

1.00E+02

214

[的]。ド

4

3 Hokushin Camellia (GSH)

Camellia (ASA)

Sample name

Victoria INTA

5.00E+01

O.OOE+OO

200.00 150.00 100.00

τ。[s]50目00

2

O

0.00

る4‘

T

+ ， •

9.00E+00 8目OOE+oo7.00E+00 6.00E+00 5.ooE+00 4.ooE+00 3.ooE+00 2.00E+00 1.00E+00 O.OOE+OO

[的]『

H

ro vs. specific loaf volume after baking Fig.9 Hokushin Camellia

(GSH) Camellia (ASA)

Sample name

Victoria INTA

ro and r， Fig.7

Hokushin Camellia (GSH)

Baked bread

Camellia (ASA)

Fig.8

Victoria INT A

Conclusions

The physical properties of several kinds of flour

for bread making. including the middle strong kinds

of domestic flour. were evaluated using the

rheological approach with the Kelvin four-element

model. and the following results were obtained.

① Clear correlations were obtained between the

physical properties of bread dough (especially

the stress relaxation time [ro]) and the expansion

ability of baked bread. However. the expansion

ability seems to show its maximum in the ro

range at greater than 100 s.

4. Added water absorption in Hokushin

The physical properties with the added water

absorption were examined in Hokushin. The result

is shown in Fig.10， and a photograph of the bread

baked using Hokushin is shown in Fig.11. Results

show that ro increased with a decrease in added

water absorption. and that the expansion of baked

bread was enhanced with a reduction in the amount

of wat巴radded. For Hokushin. by decreasing the

amount of water added. an increase in roshowed an

marked expansion of the baked bread; however the

resulting bread was crispier. which was considered

a problem

215

{的}

OH

Measurement of physical properties of bread dough

、口

400.0

350.0

300.0

250.0

200.0

150.0

100.0

CArticleJ ( 19 )

70 45 50 55 60 65 Added water absorption [ -1

50.0

0.0 35 40

Fig. 10 Added water absorption based on flour lOO[ g 1 vs. fo for Hokushin

60 4.73

52.5 4.86

[ U p即附附p肝阿E町r:Add 山Lower : Specific loaf volumπme[m叫te/g副] J

48.5 5.15

Food Sci. Technol. Res.. 7. 214-219 (2001)

2) YAMAUCHI. H.. NODA. T.. MATSUURA. c.. NISHIO. Z.. T AKA T A . K .. T ABIKI. T. . SAITO. K . . ODA . Y. .

FUNATSUKl， W. and IRIKI. N.: Improving domestic

flour for bread making by blending extra strong

(ES) flour. Food Preservation sci.. 29 (4)， 211-220

(2003)

3) BLOKSMA. A. H. A calculation of the shape of

the Alveograms of some rheological model

substances. Cereαl Chem.. 34， 126-136 (1957)

4) LAUNAY， B.. BURE， ]. and PRADEN.]. : Use of the

Chopin Alveographe as a rheological tool. 1.

Dough deformation measurements， Cereal Chem..

54， 1042-1048 (1977)

5) MA TSUMOTO. H. Various basic research studies

on the expansion of bread， Cyourikagaku， 14. 215-

221 (1981) Gn ]apanese)

6) MATSUMOTO. H. Basic research on expansion

of dough and loaf. Bulletin of Kobe Women's

University， Vo1.24 H. 161-178 (1990).

7) SHIMIYA， Y. and YANO， T. Rates of shrinkage

and growth of air bubbles ingrained in wheat

Bread baked from Hokushin

directly affected by added water

and decreased linearly with the

the water added for the middle

strong flour used.

③日 was also a任ected by added GSH for the

strong flour used. GSH did not change Eo but

markedly changed the 7}N.

④ Generally instantaneous and retardation

elasticities had a positive relation for all kinds

of flour tested.

Fig.ll

② fo was

absorption ，

amount of

Acknowledgments This work was supported in

part by Grants-in-Aid for the Research and

Development Program for New Bio-industry

Initiatives of the Bio-oriented Technology Research

Advancement Institution (BRAIN)， ] apan.

References

1) IcHINOSE. Y.. TAKATA. K.. KUWABARA. T.， IRIKI， N..

ABIKO. T. and YAMAUCHl， H.: Effects of increase

mα引 nylase and endo-protease activities during

germination on the bread making quality of wheat.

216 Food Preservation Science VOL. 32 NO.5 2006 ( 20 )

flour dough， Agric. Biol. Chem .， 52， 2879 ~ 2883

(1988)

8) SHIMIYA， Y. Changes in size of gas cells in

dough and bread during breadmaking and

calculation of critical size of gas cells that expand，

J. Texture Studies， 28， 273~288 (1997)

焼成パン用生地における物理特性の測定と

生地の膨張性について

河合秀樹*'・田中文武*'

高橋洋志*'.山内宏昭事2

* 1 室蘭工業大学工学部(干050-8585 北海道室蘭市水元町27-1)

* 2 (樹農業・食品産業技術総合研究機構北海道農業研究センター

(干082-o07l 北海道河西郡芽室町新生)線形粘弾性モデルから得られるレオロジ一物性値とパ

ン生地膨張性などの製品特性に相聞があるか調べた。こ

のため，パン生地の応力クリープ時における時間ひずみ

曲線を測定し， Kelvin 4要素モデルを用いてレオロジ

ー物性値を求めた。パン生地にはVictoriaINT A (超強

力粉)，カメリア (強力粉)，ホクシン (中力粉)を用い

た。これらの物性値から応力緩和時間 (ro)および遅延

変形時間 (r，)を決定した。このr。を用いた各生地の応

力緩和曲線は実験結果と良好に一致した。また，パン生

地の膨張性 (パンの比容積，およびガス保持力)を解析

することにより， r，。および、れがこれらの特性を決定する

うえで，重要なパラメータであることが確認された。

以上の結果から，弾性的な生地は，より 高い膨張性を

示すことが示唆された。

(平成17年8月31日受付，平成18年8月21日受理)