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KMID : 1007520000090010032
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.32 ~ p.37
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The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
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Kim, Ae Jung
Lee, Si Kyung/Cho, Nam Ji/Kim, Sun Yeou/Lee, Won Chu
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Abstract
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Method of bread-making was proposed to utilize optimal level of mulberry leaf powder by investigating rheological properties of dough and product evaluation of bread. The differences in amino acid compositions in flour brew were also investigated through fermentation of S. cerevisiae or bifidobacteria. As the content of mulberry leaf powder increased, absorption rate of dough steadily increased, but stability and resistance to extensibility (R/E) ratio dramatically decreased. R/E ratio value was not obtained at the level of 5% mulberry leaf powder. Gelatinization and maximum viscosity temperatures decreased, resulting in easier cooking of dough. The delay of temperature caused by addition of mulberry leaf powder was overcome by two-step bread-making, that is, a modified straight dough process adding flour brew fermented for 16 hr by bifidobacteria. The firmness of bread progressively decreased as the amount of mulberry leaf powder increased. The addition of 2% of mulberry leaf powder to bread showed no significant differences compared with control in product evaluation. Free amino acid compositions in flour brew fermented by bifidobacteria were nutritionally superior to those by S. cerevisae.
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