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Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties

Authors

  • M. Seguchi,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • A. Tabara,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • I. Fukawa,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • H. Ono,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • C. Kumashiro,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • Y. Yoshino,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • C. Kusunose,

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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  • C. Yamane

    1. Authors Seguchi, Tabara, and Yamane are with Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's Univ., Suma-Ku, Kobe City, 654-8585, Japan. Authors Fukawa and Ono are with Asahi Kasei Corp., 1-2, Yurakucho 1, Chiyoda-ku, Tokyo, 100-8440, Japan. Author Kumashiro is with Faculty of Home Economics, Laboratory of Clinical Nutrition, Osaka Shoin Women's Univ., 4-2-26, Hishiyanishi, Higashi-Osaka, 577-8550, Japan. Author Yoshino is with Faculty of Home Economics, Laboratory of Culinary Science, Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605-8501, Japan. Author Kusunose is with Faculty of Food and Nutrition, Laboratory of Cookery Science, Kyusyu Nutrition Welfare Univ., Shimoitozu 5-1-1, Kokurakita-ku, Kitakyusyu, Fukuoka 803-8511, Japan. Direct inquiries to author Seguchi (E-mail: seguchi@suma.kobe-wu.ac.jp).
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Abstract

ABSTRACT:  Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 μm in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 μm. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose-blended wheat flour was subjected to mixograph tests. When cellulose granules above 154-μm dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81-μm dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose-blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein.

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