其他摘要：There are a few widely known examples of bread made using wild yeast such as Shirakami yeast bread (S) and Hoshino natural leaven (H). However, little basic research has been conducted on these yeasts. Therefore, we prepared bread using these two types of yeast as well as instant dry yeast (D), with the aim of clarifying the effects of each yeast on bread characteristics. We measured the dynamic viscoelasticity of the dough, performed dough fermentation experiments, and evaluated the weight, volume, water content, color, texture, aromatic compound content, structure, and sensory evaluations of the breads. The fermentation experiments indicated that the effect of adding sugar was greatest on S dough and that H dough required more fermentation time. H bread was softer, had a sweeter flavor, and was the most favorably rated bread according to sensory evaluations. It is suspected that the quality of H bread was positively affected by amylases and proteases present in the leavening agent.
关键词：酵母;発酵;体積;テクスチャー特性;動的粘弾性;走査型電子顕微鏡
其他关键词：yeast;fermentation;volume;texture property;dynamic viscoelasticity;scanning electron microscopic
