Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder

@inproceedings{Kim2008QualityCO,
  title={Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder},
  author={Young-Sook Kim and Mun-Yong Kim and Soon-Sil Chun},
  year={2008}
}
Abstract In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal… CONTINUE READING