Effect of Catfish Bone Paste on the Properties of Steamed Bread

Abstract:

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The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

Info:

Periodical:

Advanced Materials Research (Volumes 881-883)

Edited by:

Jianmin Zeng, Jiahao Li and Hongxi Zhu

Pages:

757-760

DOI:

10.4028/www.scientific.net/AMR.881-883.757

Citation:

X. Q. Ren et al., "Effect of Catfish Bone Paste on the Properties of Steamed Bread", Advanced Materials Research, Vols. 881-883, pp. 757-760, 2014

Online since:

January 2014

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Price:

$35.00

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