Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

doi:10.1177/10820132013207080409

CNU IR > College of Smart Living > Dept. of Hotel and Restaurant Management > Periodical Articles > Item 310902800/22192

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/22192

Title:	Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality
Authors:	L.-Y. Liu K.-L. Wu Y.-W. Jen M.-H. Yang
Contributors:	餐旅管理系
Keywords:	sweet potato dough rheological properties toast bread texture
Date:	2007
Issue Date:	2010-01-11 14:37:08 (UTC+8)
Abstract:	Sweet potato leaf and stem, rich in dietary fibre, were used to study their effects on properties of dough and toast bread. Dried and pulverised leaf and stem were separately added at 5, 10 and 15% substitution level. Rheological properties, color and texture of the bread were measured by a farinograph, colorimeter and texture profile analyser, respectively. Results showed water absorption and maximum tolerance index of the dough increased with increasing amount of leaf and stem, while development time, stability and time to breakdown decreased. Bread crumb with substituted leaf was darker than that with substituted stem, and both were significantly darker than the control. Texture analysis indicated little changes in adhesiveness, but hardness and chewiness of bread at the substitution level above 5% were significantly higher than those of the control. Sensory evaluation showed a tendency that the taste, texture, colour, flavour and overall acceptability of bread substituted with 5% stem were better than those with 5% leaf, and comparable to those of the control.
Relation:	Food Science Technology International 13(3)： p.239-244
Appears in Collections:	[Dept. of Hotel and Restaurant Management] Periodical Articles

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