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Effect Of Mulberry Lees Addition On Dough Mixing Characteristics And The Quality Of Mulberry Toast, Jean-Yu Hwang, Wen-Chieh Sung, Yung-Shin Shyu
Effect Of Mulberry Lees Addition On Dough Mixing Characteristics And The Quality Of Mulberry Toast, Jean-Yu Hwang, Wen-Chieh Sung, Yung-Shin Shyu
Journal of Marine Science and Technology
This study evaluated the effects of 10%-30% mulberry lees addition on the dough mixing characteristics and the quality of mulberry toast. Farinogram shows the addition of 30% mulberry lees had the shortest departure time and weakest gluten strength. Peak viscosity, pasting temperature and final viscosity of Rapid Visco Analyser pasting profiles decreased as the addition of mulberry lees increase. Dough with 10% and 20% lees addition had a similar dough expansion rate to that of the control. However, the fermentation rate of the dough with 30% mulberry lees was obviously much slower. The ice-melting onset temperature, peak temperature and enthalpy …