publication . Research . 2003

Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa

筒井, 知己; 金井, 節子; 牛腸, ヒロミ; 小見山, 二郎; ツツイ, トモミ; カナイ, セツコ; ゴチョウ, ヒロミ; コミヤマ, ジロウ; TOMOMI, TSUTSUI; SETSUKO, KANAI; ...
Open Access Japanese
  • Published: 20 Dec 2003 Journal: 聖徳栄養短期大学紀要, volume 34, pages 1-6
Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Electronic nose analysis concurred with sensory descriptor ratings.
Medical Subject Headings: food and beveragesfungi
free text keywords: seaweed, baking property
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Research . 2003
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