Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical papers
The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
Kazumasa TsuboiAmi OharaKoki MatsushitaDaiju YamadaDennis Marvin SantiagoSakura KawakamiHiroshi KoazeHiroaki Yamauchi
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2017 Volume 23 Issue 2 Pages 229-236


Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in storage temperature. By using the hardening model, the hardening behavior of all breads stored at various temperature conditions was simulated with considerable accuracy.

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© 2017 by Japanese Society for Food Science and Technology
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