Improving bread quality by gelatinized starch
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Date
2020-09-05Author
Aranyanath, Chatchawarn
ชัชวาล อรัญนารถ
Numlamun, Jirachaya
จิรัชญา นุ่มลมูล
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Bread is a bakery product with low moisture content. It have a hard and
sticky texture that cause difficult to eat. Therefore, in the present study the effect of
gelatinized starch (wheat, corn, rice, tapioca and glutinous starch) to improve of
bread quality was determined. Starch were gelatinized and added as bread
ingredients. Gelatinized starch influenced the quality of bread. The bread obtained
gelatinized starch with high specific volume and moisture content but low density
(p≤0.05). Sensory evaluation showed that the bread which contained from
gelatinized tapioca starch obtained highest score especially texture and overall
acceptance from the panelists. Tapioca gel has been used as texture improving agent
in bead. The effect of tapioca gel on the quality of bread were determined. The
tapioca gel (0, 20, 30, 40 and 50% of wheat starch) was used in the formulation of
the bread. Increasing tapioca gel improved specific volume, moisture content,
density and sensory quality (p≤0.05); however, these quality were deteriorated as
add tapioca gel up to 50% (p≤0.05).
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