Fumiyuki Kobayashi

Abstract: The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. Practical Application: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.

Background and objectivesThis study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility. FindingsIn the fermentation test, the pH of the dough containing oils and fats was reduced to <5.1 of the threshold, which deteriorated the extensibility. The pH further decreased with an increased CO2 emission rate from the dough. In the compression test, the stress of the dough containing oils and fats was lower than that without it. However, the stress on gluten-containing oils and fats was significantly high and differed based on the type of oils and fats. A large network structure of gluten with distributed starch granules was observed using scanning electron microscopy in the dough containing oils and fats. Numerous starch granules were uniformly distributed in the spaces of the gluten network structure, making the dough softer. ConclusionsIt was recognized that the characteristics of the dough containing coconut oil were similar to that of the dough containing butter or shortening. Significance and noveltyThis study suggested that coconut oil can be used as an alternative oil and fat to butter or shortening for bread making.

For the purpose of clarifying the relationship between pasteurization and inactivation of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) in Saccharomyces pastorianus cells induced by pressurized carbon dioxide microbubbles (CO2MB) treatment, a storage test of S. pastorianus cells after CO2MB treatment was conducted to ascertain their recovery, and the treatment condition in the inactivation of GAPDH in S. pastorianus cells by CO2MB was investigated. Each population of S. pastorianus for 48, 96, and 144 h at 25°C was decreased significantly by CO2MB treatment at 35°C for 3 min (MB35-3 and MB35-5) or at 40°C and 45°C for 1 and 3 min (MB40-1, MB40-3, and MB45-1). In the storage test, recovery of treated cells was not observed after storage for 144 h at 25°C. The denaturation of GAPDH in the S. pastorianus cells caused by the same treatment as the storage test was detected by using sodium dodecyl sulphate polyacrylamide gel electrophoresis. While the activities at MB35-1, MB35-3, and MB40-1 were significantly higher than those at non-treatment, and those at MB35-5, MB40-3, and MB45-1 were lower. Therefore, GAPDH denaturation, but not the activity, was associated with the inactivation of S. pastorianus cells.

This study examined the changes in petal colour, antioxidant activity, and volatile components of miniature roses, one of the most popular edible flowers in Japan, when stored under different conditions. In total, six storage treatments were examined: 5°C and 75% relative humidity (RH) for 3 d (75%-3D plot); 5°C and 75% RH for 6 d (75%-6D plot); 5°C and 96% RH for 3 d (96%-3D plot); 5°C and 96% RH for 6 d (96%-6D plot); -25°C for 3 d (F-3D plot); and -25°C for 6 d (F-6D plot). As a control, a measurement was conducted on day 0 without storage (0D plot). There were no significant differences in flower width, fresh weight, and total polyphenol concentrations among the storage treatments. DPPH radical scavenging activity decreased during storage, especially during freezing storage, but was higher in the 75%-3D plot than that in the other storage conditions. A colour difference was found between the cold and freezing storage treatments because of colour changes after freezing and thawing. The sweet aroma decreased during storage, and a bad smell was detected in the freezing treatment. Freezing storage was thus unsuitable for storing edible roses because it degraded colour, decreased antioxidant concentrations, and increased a bad smell. The flower colour measured using a chromameter and DPPH radical scavenging activity in the 75%-3D plot were not significantly different from those in the 0D plot. Further, the total volatile component contents in all 6D plots were lower than those in all the 3D plots during cold storage. Therefore, these findings indicate that edible roses should be stored under refrigeration at 75% RH and used within approximately three days after purchase. This information can be helpful to food, cosmetic, and pharmaceutical industries that require preservation of edible flowers.

Edible flowers represent rich sources of nutritional and phytochemical compounds. Violas (Viola × wittrockiana) have been confirmed to be non-toxic as food products. Based on the wide variety of flower colours, major differences may exist in antioxidant concentrations among flowers of different colours. This study examined the differences in concentrations of antioxidant components in viola flowers of eight different colours: white, red, dark red, orange, yellow, light blue, light purple, and dark purple. Flower fresh weight, petal length, petal colour (measured using a chroma metre), ascorbic acid concentration, total anthocyanin concentration, total polyphenol concentration, and DPPH radical-scavenging activity were analysed. The violas used in this study had a wide range of colours, with different lightness and chroma values. Ascorbic acid, total anthocyanin, and total polyphenol concentrations were higher in red, dark red, and dark purple flowers. In contrast, these concentrations were lower in white and light-coloured flowers. The DPPH radical-scavenging activity was also lower in white and light-coloured flowers. Therefore, red, dark red, and dark purple flowers rather than white and light-coloured flowers of violas represent rich sources of antioxidant components and their consumption may provide various health benefits.