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Quality Characteristics of Bread Made with Flour Partly Substituted by Lotus Leaf Powder  

Park, Sang-Ha (Department of Food Science and Nutrition, Kyungpook National University)
Chang, Kyung-Hi (Department of Food Technology & Food Service Industry, Yeungnam University)
Byun, Gwang-In (Department of Food Technology & Food Service Industry, Yeungnam University)
Kang, Woo-Won (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 47-52 More about this Journal
Abstract
Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.
Keywords
lotus leaf; wheat bread; dough; loaf volume; sensory evaluation;
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Times Cited By KSCI : 10  (Citation Analysis)
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