Effects of mulberry leaf powder on physicochemical properties of bread dough.

摘要

This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fibre and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27%, respectively. Flour mixed with mulberry leaf powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the dough with added mulberry leaf powder were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness of the dough increased. Max. viscosity, measured by amylograph analysis, increased gradually with the addition of mulberry leaf powder, while gelatinization temp. was not affected. Degree of extension decreased, as shown by extensograph analysis, with increasing content of mulberry leaf powder.