Effect of arabinogalactan isolated from Siberian larch on the baking value of soft wheat flour and bread quality |
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| Authors: | Ermakova M. F. Chistyakova A. K. Shchukina L. V. Pshenichnikova T. A. Medvedeva E. N. Neverova N. A. Belovezhets L. A. Babkin V. A. |
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| Affiliation: | (1) Department of Science, Technology, and Human Life, Graduate School of Education, Hyogo University of Teacher Education, 942-1, Shimokume, Kato Hyogo, 673-1494, Japan;(2) Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Sakai, Naka-ku Osaka, 599-8531, Japan;(3) Research and Development Center, Nagaoka Perfumery Co., Ltd, 1-3-30, Itsukaichi, Ibaraki Osaka, 567-0005, Japan;(4) Toyo College of Food Technology, Kawanishi Hyogo, 666-0026, Japan;(5) Present address: FUDAI Co., Ltd, 1-2, Gakuen-cho, Sakai, Naka-ku Osaka, 599-8570, Japan |
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| Abstract: | ![]()
Using additives of arabinogalactan (AG) isolated from Siberian larch, we examined the soft wheat flour quality and quantity of gluten, physical properties of the dough, and quality of finished bread depending on the quantity of the added polysaccharide. In the case of the addition of 1–3% of AG to flour, its content decreases in the final product. An excess amount of AG inhibits yeast growth, which leads to a decrease in bread quality. The optimum addition of AG to flour is 1%, at which the technological properties of flour and dough do not change significantly, but the quality of bread becomes remarkably better; furthermore, arabinogalactan is fully consumed in the course of bread preparation. The use of AG is recommended in the optimum dose for increasing the quality of baked goods. |
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