Production of cassava based composite bread with improved functional characteristics | |
| Author | Wikanda Wongrinthramathee |
| Call Number | AIT Thesis no.FB-09-11 |
| Subject(s) | Cassava as food Cassava flour |
| Note | A thesis submitted in partial fulfillment of the re quirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no. FB-09-11 |
| Abstract | Composite wheat and cassava flour bread was production by substitution up to 30% of cassava flour. The results showed the increase in levels of cassava flour replacement decreased in baking properties as well as sensory scores. The composite bread with containing up to 10% cassava flour replacement provided the properties close to that of wheat bread. The improvement of composite bread with different hydrocolloids included guar gum (GG), pectin (PT), hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) was studied. All were investigated in terms of dough expansion and bread properties such as loaf volume, specific volume, bread crumb firmness, bread crumb springiness and bread crumb color. The addition hydrocolloids with a mixture in composite bread improved bread properties. In our study, 1%, 1.5% and 2% concentration of hydro colloids (GG and PT) affected on composite flour bread properties. The most practical hydrocolloid application levels for improvement bread properties were in the range of 1%-1.5%. However, 2% guar gum provided the most effective in the dough expansion and bread properties. It was significant different from wheat bread (P<.0.05). The effect of coconut powder on the composite bread was at concentrations of 3% and 5% and 7% was studied. All composite bread containing 5% coconut powder provided the good organoleptic. This addition was expected to improve the nutrition value especially as dietary fiber. As compared with wheat bread, the higher degree of coconut powder gave higher hardness of texture and aroma of oil due to its presence in coconut |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no. FB-09-11 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Ranamukhaarachchi, S.L.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2009 |