• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.416-421
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• 2005

This study was conducted to investigate the effect of the addition of moroheiya powder on the baking qualities of the bread. Three different powder concentration levels of $0.2\%,\;0.5\%\;and\;1.0\%$ were added to flour to make the bread. The volume of the bread dough containing moroheiya powder tended to be increased compared to that of control during the fermentation period. The percentage of baking loss of the bread containing moroheiya powder tended to be less than that of control. In the texture analyzer measurement, the hardness of the bread was significantly increased by adding the moroheiya powder Springiness, gumminess and brittleness of the bread tended to increase and were all higher in the bread containing $0.5\%$ moroheya powder than in the other breads. In sensory evaluation, the bread containing $0.2\%$ moroheiya powder showed a similar tendency with control and showed the best scores, especially in taste.