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dc.contributor.authorKuo, Shuh-lingen
dc.date.accessioned2016-02-01T14:45:10Zen
dc.date.available2016-02-01T14:45:10Zen
dc.date.issued1977en
dc.identifier.urihttp://hdl.handle.net/10919/64633en
dc.description.abstractYeast breads were prepared with three levels of mashed sweet potato pulp and of mung bean flour. Nine combinations of mashed sweet potato pulp (10, 20, 30 percent), and of mung bean flour (4, 8, 16 percent) substitutions for wheat flour were used to determine the acceptability of these enriched breads. Added liquid was adjusted for moisture in sweet potato pulp. Sensory evaluation data was analyzed by analysis of variance to determine the major effective factor on the acceptability of bread. Objective measurements were used to determine bread volume, percent crude nitrogen, percent ether extractable crude fat, and moisture content of the breads. The sensory evaluation results indicated that the bread quality decreased with increase in the amount of mung bean flour; mashed sweet potato pulp did not affect the bread quality except that the highest level (30 percent) has a slight adverse effect on bread texture. The characteristics of all breads made with mashed sweet potato pulp and mung bean flour varied with the amount of substitute ingredient. In general, mung bean flour affected the acceptability of bread and bread quality. Breads made with 20 percent mashed sweet potato pulp and 4 or 8 percent mung bean flour were judged to have more desirable eating quality. Volume of bread was decreased with increase in the amount of mung bean flour and of mashed sweet potato pulp. The percent crude nitrogen increased with the addition of mung bean flour and decreased with the addition of mashed sweet potato pulp. Bread enriched with 16 percent mung bean flour and 10 percent mashed sweet potato pulp increased in the amount of percent crude nitrogen approximately 16.7 percent compared with the control. Percent ether extractable crude fat content of all breads was low and was varied. Moisture content increased with addition of mung bean flour and mashed sweet potato pulp.en
dc.format.extent57 leavesen
dc.format.mimetypeapplication/pdfen
dc.language.isoen_USen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 21387450en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1977.K96en
dc.subject.lcshSweet potatoesen
dc.subject.lcshMung beanen
dc.subject.lcshFlouren
dc.subject.lcshBreaden
dc.titleSweet potatoes and mung bean flour as ingredients in yeast breaden
dc.typeThesisen
dc.contributor.departmentHuman Nutrition and Foodsen
dc.description.degreeMaster of Scienceen
thesis.degree.nameMaster of Scienceen
thesis.degree.levelmastersen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.disciplineHuman Nutrition and Foodsen
dc.type.dcmitypeTexten


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