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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/36691

Title: 添加甘藷泥對吐司麵糰及麵包品質之影響
Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation
Authors: Wu KL;Yang CH;Sung WC
吳昆崙;楊鵑華;宋文杰
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: sweet potato;toast;texture profile analysis (TPA);sensory evaluation
Date: 2009-09
Issue Date: 2015-05-19T06:44:52Z
Publisher: Journal of Marine Science and Technology
海洋學刊
Abstract: Effects of four sweet potato (TNu57, TNu62, TNu64, and TNu66) pastes (5%, 10%, 20%, and 30% of wheat flour) on physicochemical properties of dough and toast were investigated. Farinograph, extensigraph, alveogarph, amylograph, dough expansion, baking test, and sensory of toast were evaluated. Farinograph absorption and mixing time all decreased as the addition of sweet potato paste increased (p<0.05). According to the results of alveograph, the tenacity, extensibility, and deformation energy will decrease with the increase of sweet potato paste (p<0.05). Loaf volume slightly decreases with addition more than 20% of sweet potato paste. Ten percentage of sweet potato paste could be added in dough without decreasing dough expansion and volume of toast. The lowest hardness of texture was observed for 20% TNu57 sweet potato paste addition. Results of this research suggest addition of TNu57 sweet potato paste, which contains high amount of maltose, was best variety for toast making. The addition of sweet potato paste exhibited higher staling rate than the control, but the hardness of bread is softer than the control at baking day (p<0.05) except TNu64. Toast supplemented with sweet potato paste scored more favorable than that of the control by panelists (p<0.05).
Relation: 17(1), pp.13-22
URI: http://ntour.ntou.edu.tw/handle/987654321/36691
Appears in Collections:[食品科學系] 期刊論文

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