Addition of Potato Protein Recovered from Potato Starch Factory Waste Effiuents for Bread
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- FUKUI TAKAYUKI
- Junior College of Ube.
Bibliographic Information
- Other Title
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- でんぷん工場の廃水から回収されたジャガイモたんぱく質のパンへの添加
- デンプン コウジョウ ノ ハイスイ カラ カイシュウサレタ バレイショ タンパ
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Abstract
Effect of potato-protein flour recovered from potato-starch factory waste effluents by reverse osmosis on the qualities of breads was investigated through the experiment of orthogonal L16 design with four factors by taking each two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and analysis of variance and estimation were made based on the values. It was found that addition of 2 to 6 parts of potatoprotein flour to 100 parts of wheat flour could be recommended for breadmaking.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 25 (1), 43-46, 1978
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681381457152
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- NII Article ID
- 130003966859
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 1925707
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed