パンの物理的性状に及ぼす海藻添加の影響

The intake of dietary fiber has been decreasing along with the westernization of the Japanese diet. The lack of dietary fiber is closely related to diseases resulting from long-term diet patterns through life, such as, ischemic cardiac disease (angina pectoris, myocardial disease), cancer, diabetes mellitus, hypertension, etc. However, the Japanese average daily intake of dietary fiber is 14.4 grams, only 60 to 70% of the daily target intake, a target which seems to be difficult to reach. As a trial for this report dietary fiber was added to bread which we eat every day. Since seaweed is rich, not only in dietary fiber, but also in vitamins and minerals, powdered kombu was added to the bread for this experiment. We also tried adding alginic acid, since it is amply contained in kombu, and is decomposed not by human digestive fluids, but slightly by bacteria in the intestines, playing an important role for intestinal function as dietary fiber, blood pressure adjustment, and lowering cholesterol in the serum and the liver.The following have become clear as a result of examinations of the process of production of bread, paying particular attention of the effect on the bread quality and the taste from adding powdered kombu and alginic acid:1. Major changes were observed in the physical properties of the bread in those cases where powdered kombu was added in ratios of 5, 10, and 15% to wheat flour respectively. No good evaluationin the appearance or taste could be made. Although the bread, with powdered kombu added by a ratio of 5% to that of flour, looked only a little inferior to the control sample of bread in physicalproperties, it was good in shape and rising (air bubbles), the smell of kombu remained and it tasted salty.2. In those cases where powdered kombu was added, the salt contained in the powdered kombu is considered to have worked negatively for bread quality. So an experiment was conducted so that the final amount of salt totally used for the bread would be the same as the basic amount of salt in the control group by adjusting the amount of salt used for the bread, but apparent improvement forbread quality was not recognized.3. In the case where alginic acid was added, the bread turned out to be fine and soft in texture, with a positive effect observed for bread quality. The amount of alginic acid added was the best at 10% tothat of the flour.4. In those cases where alginic acid was added, elasticity was good and softness lasted in the experiment for bread preservation. The more alginic acid was added, the better its effect was.