Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread

Abstract

We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied. The results showed that partial substitution of wheat flour with superfine mulberry leaf powder could improve the water absorption of dough. The dough stability showed the transformation rule of first increasingand then decreasing with the mass increasing of mulberry leaf powder. When the substitution rate exceeds 15%, the dough stability time significantly reduced and the degree of softening significantly increased. Steamed bread quality research results showed that with the increase of mulberry leaf powder level, bread specific volume declined, the height-diameter ratio firstly increased and then decreased, and the bread hardness and adhesion increased. With the addition of 15% of superfine mulberry leaf powder, mulberry leaf steamed bread showed a green color and had a higher overall sensory quality. Staling results showed that the mulberry leaf powder reduced hardening rate of steamed bread and could effectively delay the staling rate of steamed bread during storage. The above experiment showed that steamed bread with 15% superfine mulberry leaf powder had a higher overall sensory acceptance with the best quality.

Keywords

• superfine mulberry leaf powder
• steamed bread
• farinographical properties
• steamed bread quality
• staling