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Quality Characteristics on Sprouted Brown Rice-Bread Added with Pumpkin Powder  

Joo Seon-Jong (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Yoon Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Hong Ji-Sun (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Sook Jeong (Chungcheongbuk-do Agricultural Research and Extension Services)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 503-507 More about this Journal
Abstract
The quality of bread made of sprouted brown rice ($20\%$), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and $5\%$ pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from $0\%\;to\;5\%$. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.
Keywords
pumpkin powder; bread; quality characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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