Abstract
Kitakyushu city in Japan has about 1,580 ha of mousou bamboo forests, providing the opportunity for an effective new method for utilizing bamboo. We focused our attention on the chemical abundance of mousou bamboo and found that dry bamboo culms contained 94.2 g per 100 g of dietary fiber. This prompted us to propose bamboo powder bread made by adding finely-milled mousou bamboo (bamboo powder) to bread dough as an effective new utilization method. We consider in this study the properties of bamboo powder bread.
Bamboo powder samples were prepared in three different particle sizes of 153.8 μm, 53.6 μm and 28.4 μm. The expansion ability and expansion volume resulting from the bamboo powder were not significantly different according to sample up to an addition of 10％, but decreased markedly with an addition of more than 20％. A sensory evaluation showed no significant preference for the powder samples with 153.8 μm and 53.6 μm particle size.
The results indicate that bamboo powder with a particle size of about 28.4 μm was suitable for application to fiber bread.
