The Study on Utility of Pressure Treatment in Bread Making Process

Abstract

The objective of this study was to find the possibility of hydrostatic pressure treatment (50 MPa, 30℃), and carbon dioxide treatment (1.0 MPa, 40℃). Yudane method uses a dough made by mixing boiling water and flour in addition to those by water. Advantages of this method are unique texture and sugar sweetness generated by endogenous enzymes. On the other hand, by endogenous enzymatic reaction under bacteriostatic pressure, it will be possible to improve the taste as well as Yudane method. By the pressure treatments the increases of reducing sugar, glutamic acid and water-soluble protein were observed and the decreases of gliadin and glutenin were characterized. From the increases of total sugars and amino acids, improvement of taste, fragrant bread crust and promotion of yeast activity can be expected.