抄録
The effects of non heating Monascus koji (NHM) on the microstructure and physical properties of bread were investigated. As NHM concentration increased, gas cells in the bread became larger, noticeably damaging its microstructure. The specific volume of bread made with NHM was greater than that of bread made without NHM up to a concentration of 2.0%. However, the specific volume of bread made with 5.0% NHM was less than that of bread made with 2.0% NHM. Compared with bread made without NHM, hardness decreased and cohesiveness increased as the concentration of NHM increased. The results of sensory evaluation indicated significantly that breads containing 0.5% and 1.0% NHM were highly evaluated in terms of all six items investigated, and bread containing 2.0% NHM was highly evaluated in terms of taste, texture and overall evaluation.
