Using the riceberry flour to replace wheat flour in breadsticks

Abstract

The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design, ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance, color, order, test, texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncan's New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance, test, texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance, color, order, test, texture ( crispy) and overall preference is Statistically Significant at the 0.05.