Effect of apple pomace addition on the characteristics of bread and leavening activity of yeast

被引：0
|
作者：
Joshi, VK [1 ]
Kaushal, NK [1 ]
机构：
[1] Dr YS Parmar Univ Hort & Forestry, Dept Postharvest Technol, Nauni Solan 173230, India
来源：
NATIONAL ACADEMY SCIENCE LETTERS-INDIA | 2001年 / 24卷 / 1-2期
关键词：
apple pomace; leavening activity; bread; yeast;
D O I：
暂无
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Apple pomace substituted bread was evaulated with respect to the changes in different characteristics. Addition of apple pomace powder decreased the loaf volume and increased loaf weight, water absorption, crust brown colour and hardened its texture. Fermentation of dough substituted with apple pomace at 10 to 50% decreased loaf volume when compared to control. The results on the leavening activity revealed that pectin was responsible to decrease the leavening activity in dough fortified with apple pomace. Addition of yeast extract (0.1%) to the dough fortified with apple pomace (10%) marginally enhanced the leavening activity.
引用
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页码：1 / +
页数：8
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