The Effect of Green-Yellow Vegetables on Physical Properties and Sensory Attributes of White Bread
The Effect of Green-Yellow Vegetables on Physical Properties and Sensory Attributes of White Bread
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绿黄色蔬菜对白面包物理特性和感官品质的影响
DOI：
10.11428/jhej1987.46.321
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发表时间：
1995
期刊：
影响因子：
--
通讯作者：
K. Ôba
中科院分区：
文献类型：
--
作者：
Atsuko Nakano;K. Ôba
通过使用捏合机的直接面团方法制备的白色面包（对照）被制备为符合与市售白色面包相同的比面包体积（5）。用蠕变仪（Yamaden Co. Ltd.）测定的白色面包屑的硬度和内聚性为2。74 ·~ 103N/m2; 72、分别结果表明，在不同的发酵剂中，添加2%的魔芋胶，其硬度和内聚性均高于对照组。或5%南瓜（Cucurbita maxim D.）粉末与白色面包（对照）相似。白色断口（对照）的断裂应力为7。96 ·~ 105 N/m2，添加2%莫罗克雅粉或5%南瓜粉的面包的抗氧化性均低于对照白色面包。女生感官评价结果表明，含2%莫罗克叶的面包在色、味、香等方面均低于含2%菠菜或2%艾蒿的面包。白色面包（对照）在颜色、味道和风味的喜爱度方面得分最高。在颜色、味道和松软度的相似性3方面，含有2%莫罗克雅的片状面包得分高于含有2%莫罗克雅的粉末面包。以面包的硬度、内聚性和断裂应力来衡量面包的老化程度，黄绿色蔬菜对白色面包的老化有一定的抑制作用。（1994年3月29日）
White bread (control) , made by the straight dough method using a kneader, was produced to conform to the same specific loaf volume (5) as that of commercially available white bread. Hardness and cohesiveness of white bread crumb as measured by a creepmeter (Yamaden Co. Ltd. ) were 2. 74 •~ 103N/m2 and 0. 72, respectively. Both the hardness and cohesiveness of breac containing 2% molokyah (Jews mallow, Corchorus olitorius L.) or 5% pumpkin (Cucurbita maxim D.) powder were similar to those of white bread (control) . Breaking stress of white breac (control) was 7. 96 •~ 105N/m2 and the values of bread containing 2% molokyah or 5% pumpkin powder were lower than that of white bread (control). Results of sensory evaluation by femal( students showed that the bread containing 2% molokyah scored lower thatn the bread containin 2% spinach or 2% mugwort in likeability of color, taste and flavour. The white bread (control) scored highest in likeability of color, taste and flavour. The bread containing 2% molokyah it flake form scored higher than the bread containing 2% molokyah in powder form in likeabilit3 of color, taste, and flabour. When the staling of bread was measured by hardness, cohesivenes: and breaking 'stress, green-yellow vegetables suppressed slightly on the staling of white breac during storage. (Received March 29, 1994)