| Author | Apiluck Apiwathanant |
| Call Number | AIT Thesis no.FB-10-02 |
| Subject(s) | Bread Quality
|
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-02 |
| Abstract | The use of frozen dough has many practical advantages. But the disadvantages include loss of quality bread characteristics. This work tried to improve bread quality made from frozen dough by the addition of hydrocolloids.The effects of three hydrocolloids in dough formulationon quality of final bread wereinvestigated intwo experimental parts. Firstly, the effectsof the two storage temperature of dough at -4 ̊Cand-18 ̊C for 30 days were evaluated in term of dough expansion andthe bread quality including loaf volume, specific loaf volume, bread firmness, bread crumb springiness, moisture content, L*, a*, b* and ΔE value and the acceptable level of each quality parameter were also estimated by sensory evaluation. The lowerstorage temperature resulted in higherrate of dough expansion, higher loaf volume and their specific volume, lower firmness, higher springinessand higher moisture. Sensory evaluationof bread from frozen dough stored at lower temperature (-18 ̊C) obtained the highest overall acceptability score when comparing with other sample.Secondly, the most suitable condition in first part was selected to improve the dough by using hydrocolloids including xanthan gum, hydroxypropyl methylcellulose (HPMC) and sodium alginate. The effects of using various hydrocolloids and three concentrations (0.1%, 0.5%, 1.0% flour basis) to improve the bread which made from frozen dough stored at -18 ̊C for 30 days was evaluatedin term of dough property and bread quality.For dough expansion test and final bread volume, bread containing HPMC 0.5% had the strongest structure and provided the highest final loaf volume and their specific volume and it also shown the fastest rate due to the most strength of boundaries for the expanding cells in the dough. Therefore, through baking gas increased and provided the higher loaf volume.However, bread containing sodium alginate 0.5% showed the most improvement of bread texture which was comparable to thecontrolsample due to the lowest firmness, highest springiness and highest moisture content.Therefore, hydrocolloid,sodium alginate at a level of 0.5% gram flour, is recommended for frozen dough stored at-18 ̊C for 30 days because it provided the lowest firmness, highest springiness and highest moisture contentand also showed thehighest scores in bread texture and overall acceptability. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-02 |
| 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;Anal, Anil K.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |