Koki Matsushita
Iwate University, Japan
Title: Optimization of enzymes addition to improve Yudane bread making quality by response surface methodology
Biography
Biography: Koki Matsushita
Abstract
In previous studies, it turned that the Yudane dough made by Joule heating method (JY) can replace the Yudane dough made by the conventional method (YD). However, even if the Joule heating method is used, the deterioration of bread making quality, which is a feature of YD method, was not improved. Because, the JY contains excess amount of gelatinized starch gel which causes the great inhibition of gluten network in the dough. Therefore, the aim of this study is to examine whether in bread making quality of JY method dough is improved by using enzyme for bread making (AM: α-Amylase and HC: Hemicellulase). The optimal amounts of these enzymes to make the JY bread of maximal quality was reasonably and simply determined by using the Response Surface Methodology (RSM) and optimization method (Solver). The bread making tests were done under minimum effective condition to evaluate the effect of enzymes amounts for the quality of bread. As a result, the respective optimum amount of AM and HC was 0.0047% and 0.0199%. It was also proved that the various bread qualities, such as high specific loaf volume and low staling, etc. made by the optimal condition (optimal adding condition of enzymes) were very high compared to control and JY bread without enzymes, which was mainly due to the decrease of damaged starch and hemicellulose in the dough. In conclusion, RSM and Solver was the suitable method for the establishment of optimum conditions for Yudane dough.