Bread sticks enriched with raw salted egg - white

Abstract

The objectives of this research are to select basic recipe for bread sticks, fine proper amount of raw salted egg white to add to bread sticks, study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color, odor taste, texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5, 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks , Raw salted Egg white