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Physical Properties of Dough with Bamboo Leaf Powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.517-526
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.517
 Title & Authors
Physical Properties of Dough with Bamboo Leaf Powder
Hwang, Su-Jung;
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 Abstract
The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.
 Keywords
bamboo leaf powder;dough;failing number;farinogram;rheofermentometer;
 Language
Korean
 Cited by
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