Abstract
The specific volume and rheological properties of bread samples added with Japanese pumpkin, carrot or powdered green tea were investigated. The result was as follows.
1) The specific volume of bread samples prepared by adding 20% of pumpkin or carrot was the same as or slightly larger than the control, and decreased with an increase in the amount of vegetables except for cooked carrot.
2) Further addition of pumpkin resulted in increased hardness and elasticity of bread. Relaxation rate of pumpkin bread was high, reflecting its poor property to restore to the original shape as it was hard and inelastic.
3) The quality of bread added with raw ground carrot was good even with the increased addition.
4) When the addition of powdered green tea was 2.5%, puffiness and texture of bread were poor.
The result indicates adequate amounts of pumpkin, carrot and powdered green tea were 40%, 40% and 2.5% respectively.
