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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21660


    標題: Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
    作者: Jean-Yu Hwang
    Wen-Chieh Sung
    Yung-Shin Shyu
    宋文杰
    貢獻者: 餐旅管理系
    關鍵字: mulberry lees
    Scanning Electron Microscopy (SEM)
    Differential Scanning Calorimetry (DSC)
    fermentation
    dough
    日期: 2008-06
    上傳時間: 2009-10-02 11:41:07 (UTC+8)
    摘要: 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 luten 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 ulberry lees. A scanning electron microscopy was used to study changes in structure of bread dough that had added lberry 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 ppearance 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.
    Appears in Collections:[餐旅管理系] 期刊論文

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