کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564264 1330932 2008 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers
چکیده انگلیسی

The objective of this study was to compare the chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. Six breads, with and without dough enhancers (DE) and varying percentages of sweetpotato flour (SPF) were processed. Breads were stored at 22±2 °C, and samples were measured on Days 0, 2, 4, 6, and 8. Moisture, ash, fat, aw, color, loaf volume, specific volume, density, texture, and weight loss were analyzed on Day 0, and β-carotene on the Days 0 and 8. The micro-structural and microbial properties of the sweetpotato breads were also compared. The fresh breads (Day 0) had moisture contents ranging from 36.66 to 41.56. β-Carotene was highest in breads containing 65% SPF. All breads were significantly (P<0.05) lighter in color by the last day of storage, while those containing 50% SPF with DE had the highest loaf volumes. Intact and damaged granules, cavities, and protein network were observed on the micrographs of the fresh breads. Further studies to include varying storage conditions, sensory, and consumer properties of the breads are needed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 5, June 2008, Pages 803–815
نویسندگان
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