Effects of Monascus Pigment on Microstructure and Color Tone of Bread

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  • 紅麹色素がパンの組織と色調に及ぼす影響
  • ベニ コウジ シキソ ガ パン ノ ソシキ ト シキチョウ ニ オヨボス エイキョウ

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The effects of monascus pigments (MP) on the microstructure and color tone of bread were investigated by SEM microscopy and measurement of mechanical properties and color tone. With increasing MP concentration, it became more difficult to clearly observe the starch particles of dough, and the gas cell walls of the breads contained many small holes. For breads containing MP, hardness was decreased and cohesiveness was increased (1.0% MP) as compared with bread alone. The color tone of breads shielded from light did not change, but that of breads containing 0.1 to 1.0% MP which were subjected to ultraviolet light changed dramatically. Breads containing 0.005% MP and 0.01% MP were ranked higher in terms of color tone, flavor and overall evaluation compared with breads containing 0.1 to 0.5% MP and those with no MP.

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