| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2020: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2019: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2018: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Outline of Final Research Achievements |
Barley gel substituted bread was made and performed various analysis.
As for the mixing in the bread that the barley gel substituted dough is weak compared with Farinograph profile. The bread showed weak rising in oven. Specific volume is small, but the water retentivity is high. When I use barley, even use of powder is use of gel, obtained bread kept softness even in 3-days-store. It is possible factor that are hard to make starch retrogladation.
It was guessed that the barley gel dough showed same fermentation profile as barley flour behavior of the quantity of leak. Latter term fermentation was more active. There are many a glucose content and maltose contents, and the barley gel bread seems to be a cause of the bread staling restraint.
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