English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26999/38800
Visitors : 2398851      Online Users : 66
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46479

Title: Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
Authors: J.-Y. Hwang;W.-C. Sung;Y.-S. Shyu
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2008
Issue Date: 2018-05-21T03:14:05Z
Publisher: Journal of Marine Science and Technology
Abstract: Abstract: This study evaluated the effects of 10%-30% mulberry lees addition on the dough mixing characteristics and the quality of mulberry toast. Farinogram shows the addition of 30% mulberry lees had the shortest departure time and weakest gluten strength. Peak viscosity, pasting temperature and final viscosity of Rapid Visco Analyser pasting profiles decreased as the addition of mulberry lees increase. Dough with 10% and 20% lees addition had a similar dough expansion rate to that of the control. However, the fermentation rate of the dough with 30% mulberry lees was obviously much slower. The ice-melting onset temperature, peak temperature and enthalpy of Differential Scanning Calorimetry (DSC) decrease with the addition of mulberry lees. A scanning electron microscopy was used to study changes in structure of bread dough that had added mulberry lees and fermented for 240 minutes. Starch granules of the control dough appeared to be coated within a compact gluten matrix that retained its integrity after final proof. When the dough was added with 30% mulberry lees, the appearance of the dough altered from a loose and discontinuous protein matrix to an un-solidified and open structure after final proof. Mulberry lees could be added to bread dough at a level of less than 20% without significant reducing its bread volume and quality.
Relation: 16(2) pp.103-108
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46479
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML24View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback