市販おやきにおける加工方法の差が 皮の食感に及ぼす影響 ―加熱工程および膨張剤の使用を中心にした予備的研究.

This study explored six Oyaki dumpling variants, different heating methods and expansion agents, through bubble observation, sensory evaluations (addressing hardness, crispness, fluffiness, and chewiness), and previously reported physical measurements. Oyaki with bulking agents showed large bubbles, particularly in steamed and fried versions, whereas those without bulking agent had finer bubbles and a lower bubble ratio. The characteristics of these bubbles were closely linked to sensory perceptions and physical properties, with a notable correlation between bubble proportion and both fluffiness (positive) and hardness (negative). Baked (ash-baked) Oyaki ranked as the hardest and crunchiest, while steaming Oyaki, with added dilatants, was identified as the fluffiest. Furthermore, both baked and steamed forms had a high level of chewiness. A questionnaire on texture perception highlighted distinct expressions for each Oyaki type. Each Oyaki type was further analyzed through principal component analysis to classify Oyaki into categories based on hardness and moisture. The findings underscore the significant impact of heating methods (steaming, grilling, deep frying) and bulking agents on Oyaki texture. This insight into Oyaki's textural characteristics could guide manufacturers in selecting appropriate heating techniques and bulking agents to achieve specific textures, and influence decisions on production methods. [ABSTRACT FROM AUTHOR]