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- W769968887 abstract "This study was conducted to evaluate quality characteristics of white breads with Acanthopanax senticosus extract(ASE) (0, 25, 50, 75 and 100%). Addition of ASE significantly decreased L-value, and increased a and b-values. Compared with the control bread, specific volume of bread added with ASE was increased. The cohesiveness, springiness and gumminess of the breads added with ASE were higher than those of the control group. Also, a sensory evaluation was carried out in terms of acceptability(color, flavor, taste, texture and overall acceptability). Taken together, the 50% treatment ranked the highest evaluation values, as compared to other treaments. Accordingly, to improve the quality of bread, it is recommendable to add ASE to the 50% level in substitution for water in making a loaf of bread. After all, this study was to confirm the possibility of ASE's utilization as natural materials containing the functional substance." @default.
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- W769968887 date "2010-01-01" @default.
- W769968887 modified "2023-09-29" @default.
- W769968887 title "Quality Characteristics of White Breads Containing Various Levels of Acanthopanax senticosus Extracts" @default.
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