Effect of taro-flour addition in wheat flour for white bread production
1993
Wutthichai Nakraksa (King Mongkut's Institute of Technology Lat Krabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro-Industry)
Taro-flour addition 5 percent, 10 percent, 15 percent and 20 percent (base on flour) for white bread production by sponge and dough method, it was found that white breads from 5 percent and 10 percent of taro-flour the tasters accepted not only external properties of loaf (loaf symmetry and crust color) but also internal properties of bread (texture, crumb color, aroma and flavour), compared with control. Effect of taro-flour addition caused the significant different of the symmetry of loaf and texture of white bread.
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