Development of Bread Supplemented with the Silk Protein Sericin
Volume: 20, Issue: 5, Pages: 1021 - 1026
Published: Jan 1, 2014
Abstract
The present study aimed to develop sericin-added bread in an effort to promote the effective consumption of the silk protein sericin and to evaluate bread-baking performance with sericin addition, with respect to effects on bread structure and palatability. Sericin supplementation resulted in decreased specific volume and darker crust color of the bread. No significant difference was observed in other physical properties. Sensory evaluation...
Paper Details
Title
Development of Bread Supplemented with the Silk Protein Sericin
Published Date
Jan 1, 2014
Volume
20
Issue
5
Pages
1021 - 1026
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