抄録
An applications of polydextrose (P. D. ) to breads was made by use of “Home Bakery”. The texture and hedonic preference were examined by the instrumental mesurment and sensory evaluation. The stability of P. D. was analysed in the cooking process by high performance liquid chromatograph.
The results obtained were as follows:
I) When the bread was made with P. D., the volume was smaller than that of control. Considering this finding, change of baking processes was done, that is, (1) Time of kneading were prolonged from 25 min. to 45 min., and fermentation period from 5min. to 30 min.
(2) Butter and sugar were added into the dough after kneading for 15 min..
II) There was no significant difference on the hedonic preference of the sensory evaluation for the bread, to which 10% P. D. was added and the conditions were changed as compared with a control bread.
III) When P. D. was heated under pH from 3.0 to 7.0, at 100°C for 30 min., this was comparatively stable in solution. Especially, the contents of glucose and sorbitol were increased in the case of using P. D. in bread.
