Host: The Japan Society Cookery Science
Name : 2021Annual Meeting of The Japan Society Cookery Science 2021
Location : [in Japanese]
Date : September 07, 2021 - September 08, 2021
Influence of that ease of eating of adding liquid foods to bread was investigated in this study. I prepared the bread samples which soak distilled water, thickener addition solution, the vegetable oil emulsification solution and vegetable oil. As for the flow properties of the soaking solution, distilled water and vegetable oil were Newton fluids. The coefficient of viscosity of thickener addition solution, the vegetable oil emulsification solution was bigger than distilled water, vegetable oil, and the fluid index of the vegetable oil emulsification solution became the thing bigger than thickener solution. The water absorption rate has a biggest distilled water sample, and there are the fewest vegetable oil samples. The detached water rate had a biggest distilled water sample. Stress in 25% of compressibility and hardness of texture properties had a big vegetable oil sample, and the distilled water sample was shown to be small. The adhessivenes of the thickener addition solution sample became biggest. As a result of electromyography, the chewing times had fewest distilled water samples, but the muscles activity time, the muscle activities came to have a small vegetable oil emulsification solution sample. The distilled water sample was found to swallow separated distilled water just after chewing start. The distilled water sample was easy to separate liquid in mouth during mastication. On the other hand, the vegetable oil emulsification solution sample was easy to cohesive in the mouth and easy to swallow.
