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Bread Quality with Boiled Wax Gourd (Benincasa hispida)  

Ju, In-Ok (Jeollabuk-do Agricultural Research and Extension Services)
Jung, Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services)
Ryu, Jeong (Jeollabuk-do Agricultural Research and Extension Services)
Choi, Joung-Sik (Jeollabuk-do Agricultural Research and Extension Services)
Choi, Yeong-Geun (Jeollabuk-do Agricultural Research and Extension Services)
Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 195-200 More about this Journal
Abstract
Effects of mashed wax gourd (Benincasa hispida) on texture and sensory quality of bread were evaluated. Farinograph results revealed increase in mechanical tolerance index (MTI) and water absorption, and decrease in dough stability with the addition of wax gourd. Addition of wax gourd also decreased loaf weight and volume. L, a, and b values of crust decreased with increasing addition of wax gourd, Whereas no effect on the color of crumb, Firmness of bread crumb increased with the addition of wax gourd at 67%, resulting in significant increase in hardness, gumminess, and chewiness of bread. Sensory evaluation revealed that acceptable quality of bread could be obtained by the addition of wax gourd up to 50%.
Keywords
wax gourd(Benincasa hispida); baking qualities; farinograph; texture;
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