Abstract
The effects of Monascus koji (MK) on the microstructure, physical properties and color tone of bread were investigated. The larger the grain size of MK and the greater the amount added to bread, the greater the gas damage to the cell walls, with many small holes being apparent. The larger the grain size of MK and the greater the amount added, the lower the specific volume, the harder the bread and the lower the cohesiveness compared with bread made without MK. The color tone of bread shaded from light was not affected, but that of bread subjected to ultraviolet light dramatically changed. The sensory evaluation indicated that bread containing 0.5% to 1.0% MK was highly rated for all six parameters investigated, and bread containing 2.0% MK was highly rated for taste.
