부산대학교 도서관

The effect of aging of gluten-dough on the specific volumes of expanded products was studied. Before baking, gluten-dough was subjected to aging at various temperatures. Among the temperatures tested, incubation at 60°C for 20min gave the highest specific volume. Incubation at 70°C seemed to lead partial denaturation of gluten and gelatinization of starch, resulting in lower values of specific volume. Aging effects were studied at temperatures of 10°C or 30°C for up to 30 hrs. When gluten-dough aged at 10°C was baked, longer the aging length was, bigger the specific volume was. Aging at 30°C gave a different result. Specific volume became bigger until 8 hrs of aging, while prolonged aging gave smaller volume and 24 hrs and longer aging resulted in no expansion. The appearances of expanded products obtained by baking aged gluten-dough were spherical, plump and soft to the touch. The vertical section of the expanded product was packed with honey-comb structure, although one from gluten-dough aged more than 24 hrs at 30°C was small, compact and hard to the touch and had no honey-comb structure in vertical section The gluten-dough aged at 30°C for more than 10 hrs became exhausted and sticky, finally losing structural characteristics of dough. Some parts of gluten and starch seemed to be attacked by enzymes during incubation especially at 30°C. Certain degree of gluten degradation seemed to promote the expansion of yakifu when aged at 30°C. This was not true in the case of aging at 10°C. From the results obtained in this study, it was concluded that two types of aging effects occured in gluten-dough incubated at 10°C or 30°C.