- 駒沢女子(短期)大学 学長 光田 督良
- no.1, pp.23-29, 2018-12-25
Bagels are usually boiled after secondary fermentation; however, in the present study, bagelswere 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 heatingwas performed for 1 and 3 min. For the measurement items, shape measurement, measurementof color difference, moisture content, rupture measurement, and sensory evaluation wereperformed for the bagels.Upon shape measurement, significantly lower values for volume andouter diameter were obtained upon steam heating, compared to the control, and the height wasgreater in the case of bagels subjected to steam heating for 1 min. There were no significantdifferences 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 thecrust and crumbs. Upon analytical sensory evaluation, bagels subjected to steam heating for 3min were evaluated as the hardest, and no significant difference was observed in all items uponpreference-type sensory evaluation. From the above results, it was suggested that despite steamheating instead of boiling, bagels of comparable quality could be prepared.