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Full-Text Articles in Food Processing
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread, Wang Bao-Bei, Dai Zi-Wei, Liu Lu-Lu, Chen Wen-Xuan
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread, Wang Bao-Bei, Dai Zi-Wei, Liu Lu-Lu, Chen Wen-Xuan
Food and Machinery
In this study, H. pluvialis was applied into bread to study its effect on baking quality. The results showed that the addition of H. pluvialis increased redness and yellowness of bread, and decreased the brightness. The specific volume of bread decreased slightly, but the moisture content did not change a lot with the addition of H. pluvialis. Within the content range studied, the hardness, stickiness and chewiness of bread increased gradually with increasing H. pluvialis, while the elasticity, resilience and cohesion did not change significantly. Similarly, during storage process, H. pluvialis had little effect on the changes of …