Using riceberry flour replace wheat flour in sweet bread
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Date
2018-08-14Author
Noppakonmongcon, Krittima
Saenkla, Piyanan
Chaleawai, Paweena
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The purpose of the study is to study 3 formula basic formula Sweet bread. To
study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels :
0%, 15%, 25% and 35% of wheat flour weight and to study the amount of Squash
butternut added Riceberry sweet bread in 4 levels : 0%, 5%, 15% and 20% of all
compound. The experiment is analyzed by Randomized Complete Block Design,
(RCBD) to evaluate sensory quality of appearance, color, flavor, taste, texture (soft)
and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and
evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least
Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT).
The results of the study Riceberry flour to replace Wheat flour in sweet bead
that most of the gourmets like the level of 25% with the average in appearance
color, flavor, taste, texture (soft) and overall preference moderate levels. When
analysis in variance and statistical difference were found that satisfaction in all
various respects were significantly different at a confidence level of 95%.
The result of the study the amount of Squash butternut added Riceberry
sweet bread that most of the gourmets like the level of 5% with the average in
appearance, flavor, taste and overall preference moderate levels. When analysis in
variance and statistical difference were found that satisfaction in all various respects
were significantly different at a confidence level of 95%.
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