Hiroaki Yamauchi
Obihiro University of Agriculture and Veterinary Medicine, Japan
Title: Bread quality of novel Yudane bread made with joule heating dough
Biography
Biography: Hiroaki Yamauchi
Abstract
Recently, the bread made with Yudane dough prepared by mixing boiled water and wheat flour is popular in Japan because the bread with Yudane is characteristically moist, soft and sticky, a texture like cooked rice. On the other hand, the conventional Yudane dough has problems such as the lack of uniformity and unstable property because the wheat flour starch is partly gelatinized in Yudane dough. The Joule heating method was applied to solve these problems in this study. The various properties of Joule heating Yudane (JY) and JY bread were evaluated compared to those of the conventional Yudane (YD) and YD bread, which is to examine whether the new method is a useful method that can replace the conventional method. As a result, it was proved that this new method make it possible to supply the Yudane having the stable quality and various constant starch gelatinization rates and the high quality Yudane bread compared to those of YD method. The main reason was that the Joule heating method can produce the Yudane with a constant and stable quality. The quality of JY bread was enhanced in the superior characteristics of YD bread, such as elastic and sticky texture and good sweet taste, compared with those of YD bread. It is expected that the Joule heating method can be an efficient method to produce the Yudane dough with stable and superior properties compared with the conventional method.