Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

Autor:	C. S. Hathorn, P. N. Gichuhi, Adelia C. Bovell-Benjamin, M. Biswas
Rok vydání:	2008
Předmět:	chemistry.chemical_classification ROUGE Moisture Chemistry medicine.medical_treatment digestive oral and skin physiology Carotene food and beverages Gluten Plant protein Cereal product medicine Food science Food Science
Zdroj:	LWT - Food Science and Technology. 41:803-815
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2007.06.020
Popis:	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, a w , 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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6aa6f7255e3aa5fe34f2dbe1a152d373 https://doi.org/10.1016/j.lwt.2007.06.020 Zobrazit plný text záznamu Full Text from ScienceDirect