Quality Bread as Influenced by Sweet Pumpkin Powder
2006
Yoo, J.S. (Daegu University, Gyeongsan, Republic of Korea) | Seog, E.J. (Daegu University, Gyeongsan, Republic of Korea) | Lee, J.H. (Daegu University, Gyeongsan, Republic of Korea), E-mail: [email protected]
Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than 250 ㎛ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p less than 0.05). Loaf volume and weight of the control were significantly higher than others (p less than 0.05) and decreased significantly (p less than 0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content.
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