食パンの物性および食味特性に及ぼす緑黄色野菜粉末添加の影響

概要

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White bread (control), made by the straight dough method using a kneader, was produced to conform to the same specific loaf volume (5) as that of commercially available white bread. Hardness and cohesiveness of white bread crumb as measured by a creepmeter (Yamaden Co. Ltd.) were 2.74×10^3N/m^2 and 0.72, respectively. Both the hardness and cohesiveness of bread containing 2% molokyah (Jews mallow, Corchorus olitorius L.) or 5% pumpkin (Cucurbita maxima D.) powder were similar to those of white bread (control). Breaking stress of white bread (control) was 7.96×10^5N/m^2 and the values of bread containing 2% molokyah or 5% pumpkin powder were lower than that of white bread (control). Results of sensory evaluation by female students showed that the bread containing 2% molokyah scored lower than the bread containing 2% spinach or 2% mugwort in likeability of color, taste and flavour. The white bread (control) scored highest in likeability of color, taste and flavour. The bread containing 2% molokyah in flake form scored higher than the bread containing 2% molokyah in powder form in likeability of color, taste, and flavour. When the staling of bread was measured by hardness, cohesiveness and breaking stress, green-yellow vegetables suppressed slightly on the staling of white bread during storage.
社団法人日本家政学会の論文
1995-04-15