The Effect of Added Pomace from Various Vegetables on the Bread Making

• Main Authors: Shu-Fang Chao, 趙淑芳
• Other Authors: 傅以中
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/52171915304982920629

碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 96 === Dietary fibers stimulate gastrointestinal movement, help prevent cardiovascular diseases and keep obesity in check. Added to the diet, they enhance the feeling of fullness and reduce intake of redundant calories. Dietary habits of modern people, however, often result in inadequate consumption of dietary fibers and give rise to many health concerns. The pomaces of vegetable contain rich ingredient of dietary fibers. In this experiment, the pomaces of three kinds of vegetables, pumpkin, carrot and ashitaba, are dried into powder for investigation of the different preparation processes affect the chemical composition and physical property of vegetables samples. This study also makes vegetable-pomace bread out of vegetable pomaces and examines conditioning factors including the amount of pomaces added, different pomaces preparation processes, the ways pomaces are added and the amount of water, oil and gluten added, changes of the amount of the yeast; and the time it takes for the flour to be fermented. The vegetable-pomace loaves are put through specific volume analysis and evaluation for determining the best conditioning factors for producing bread that is rich with dietary fibers. Experiment results indicate due to the fact that the water-absorption ability of vegetable pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making vegetable-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that vegetable pomaces account for pumpkin, carror and ashitaba were 20%, 12% and 8%, respectively. The result showed that pumpkin pomace contains 26.53% starch. The bulk density 0.56g/ml is the tallest and the 4.96g/ml water-holding capacity, 0.81g/ml oil-holding capacity is the lowest so as to promote adding more amount of pumpkin pomace. It showed the better specific volume when making pumpkin vegetables pomace bread. The total dietary fiber of vegetables pomace bread of pumpkin, carrot, and ashitaba were 12.45%，22.45%，35.88% respectively. The making three vegetables pomace bread contain dietary fiber ranges from 6.55 to 7.55g every 230g bread. The best condition of making three vegetables pomace bread was adding 4% extra oil. Pumpkin and carrot vegetables pomace was adding 3% extra gluten. Ashitaba vegetables pomace bread needs to add 2.5%-1.6% extra yeast. The contents of dietary fiber was 6.55-7.55g when 230 g of pomace bread was prepared.