Study on the Quality Evaluation of Low-Calorie Bread Blended with Cellulose Powder

• Kashino Yukari

  Graduate School of Integrated Arts and Science, Kochi University

• Kawano Toshio

  Kochi University

• Shinohara Arisa

  Kochi University

• Xia Zhang

  Kochi University

Bibliographic Information

Other Title

• セルロース粉末を活用した低カロリー製パンの品質評価に関する研究
• セルロース フンマツ オ カツヨウ シタ テイカロリー セイパン ノ ヒンシツ ヒョウカ ニ カンスル ケンキュウ

Abstract

Cellulose powder contains high amounts of dietary fibre, which has various functions and no caloric content. In this study, we evaluated the quality (dough expansion volume, loaf specific volume, loaf height, crust and crumb colour, crumb microstructure, and crumb hardness) of bread prepared with cellulose (type I and II) powder. Bread prepared with high levels of cellulose powder had a low dough expansion volume, loaf-specific volume and loaf height, and a lighter crust colour. The crumb hardness of bread containing 10% and 15% cellulose powder was almost similar, whereas the crumb of bread prepared with 20% cellulose powder was significantly harder. However, cellulose powder did not significantly affect the hardening speed of the bread.

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 50 (6), 222-227, 2017

  The Japan Society of Cookery Science

Keywords

• cellulose powder
• dietary fibre
• bread-making
• low-calorie

Details

• CRID: 1390001205506218752
• NII Article ID: 130006262700
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience.50.222
• ISSN: 21865787
• ISSN: 13411535
• NDL BIB ID: 028718595
• Web Site: http://id.ndl.go.jp/bib/028718595
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I028718595
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed