|
KMID : 0950020040300010000
|
|
Journal of Health Science & Medical Technology
2004 Volume.30 No. 1 p.0 ~ p.0
|
|
|
Properties on Quality Characteristics of Bread Added with Buckwheat Vegetable Powder
|
|
Kim Young-Soon
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the effects of buckwheat vegetable powder for manufacturing functional white bread. The volume, weight, color, and physical properties of white bread according to various contents (2.5%, 5.0%, or 10.0%) of buckwheat vegetable were measured. 2.5% of buckwheat vegetable powder added was the best in texture of dough, loaf volume, color, sensory evaluation, and physical properties of white bread (hardness, cohesiveness, springiness, gumminess, and chewiness). Therefore, the addition of buckwheat vegetable powder is able to produce functional bread and contribute to improve the color, taste, flavor, and texture of white bread.
|
|
|
KEYWORD
|
|
|
buckwheat vegetable powder, functional bread, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|