スチーム加熱を利用したベーグルの品質特性

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タイトル別名
  • Quality characteristics of bagels upon steam heating
  • スチーム カネツ オ リヨウ シタ ベーグル ノ ヒンシツ トクセイ

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Bagels are usually boiled after secondary fermentation; however, in the present study, bagels were prepared via steam heating and their quality characteristics were examined and compared. To constitute the study sample, bagels boiled for 1 min comprised the control, and steam heating was performed for 1 and 3 min. For the measurement items, shape measurement, measurement of color difference, moisture content, rupture measurement, and sensory evaluation were performed for the bagels.Upon shape measurement, significantly lower values for volume and outer diameter were obtained upon steam heating, compared to the control, and the height was greater in the case of bagels subjected to steam heating for 1 min. There were no significant differences in the color tone of the crust and the moisture content. Upon rupture measurement, bagels subjected to steam heating for 3 min displayed the highest value for hardness of the crust and crumbs. Upon analytical sensory evaluation, bagels subjected to steam heating for 3 min were evaluated as the hardest, and no significant difference was observed in all items upon preference-type sensory evaluation. From the above results, it was suggested that despite steam heating instead of boiling, bagels of comparable quality could be prepared.

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