Influence of Perilla leaf superfine powders on dough properties and bread quality

Authors

TIAN Haijuan, Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China;Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
ZHU Zhu, Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
ZHANG Chuanzhi, Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
YU Zishuai, Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China

Abstract

Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph properties, ensile properties and fermentation characteristics of dough showed a downward trend.

Publication Date

1-28-2016

First Page

188

Last Page

191

DOI

10.13652/j.issn.1003-5788.2016.01.045

Recommended Citation

Haijuan, TIAN; Zhu, ZHU; Chuanzhi, ZHANG; and Zishuai, YU (2016) "Influence of Perilla leaf superfine powders on dough properties and bread quality," Food and Machinery: Vol. 32: Iss. 1, Article 45.
DOI: 10.13652/j.issn.1003-5788.2016.01.045
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/45

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