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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/34178

Title: EFFECT OF MULBERRY LEES ADDITION ON THE QUALITY OFBREAD AND ANTHOCYANIN CONTENT
Authors: Jean-Yu Hwang;Wen-Chieh Sung
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: anthocyanin;mulberry lees;bread quality;farinograph;texture profile analysis
Date: 2012-10
Issue Date: 2013-10-07T02:03:49Z
Publisher: Journal of Marine Science and Technology
海洋學刊
Abstract: Abstract:Mulberry lees were added to bread dough at levels of 10%,20%, and 30%. Loaves were prepared using the straight dough procedure. Bread volume, crust and crumb color, crumb texture,flavor and overall acceptability were evaluated. Anthocyanin content of crumbs was determined for 5 days storage duration. The volume of bread was decreased (p < 0.05) as the mulberry lees addition amount increased. Overall acceptability of 10% mulberry lees addition bread was highest among all breads. There was no significant difference in crumb texture except the firmness of 30% mulberry lees addition was higher than other groups. Addition of mulberry lees increased the anthocyanin content of crumb. Oxidation of anthocyanin occurs in crumbs during storage. Mulberry lees could be added to bread within 20% level for enhancing the nutritional quality and characteristics of bread.
Relation: 20(5), pp.565-569
URI: http://ntour.ntou.edu.tw/handle/987654321/34178
Appears in Collections:[食品科學系] 期刊論文

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