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[email protected],TANAKA Fumitake ; [email protected], T AKAHAsm Hiroshi ; [email protected].
* 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)
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