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Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing
https://doi.org/10.14993/00000386
https://doi.org/10.14993/0000038636589e0b-af63-4087-85d9-dbefa285419d
名前 / ファイル | ライセンス | アクション |
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P059-063.pdf (391.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-07-14 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.14993/00000386 | |||||
ID登録タイプ | JaLC | |||||
著者 |
岡村, 徳光
× 岡村, 徳光× 浜岡, 瑠美× 竹野, 智美× 奥田, 展子× 大杉, 匡弘× Hamaoka, Rumi× Takeno, Tomomi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased. | |||||
書誌情報 |
武庫川女子大学紀要. 自然科学編 巻 48, p. 59-63, 発行日 2001-03-31 |
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出版者 | ||||||
出版者 | 武庫川女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0916-3123 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10187277 |