Effect of mannanase and emulsifiers on coconut flour as wheat flour substitution on bread properties | |
| Author | Yingsuda Sawatdisawanee |
| Call Number | AIT Thesis no.FB-11-20 |
| Subject(s) | Emulsions Bread Flour |
| Note | A thesis submitted in partial fulfillment of the requirements 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-11-20 |
| Abstract | Composite wheat and coconut flour breads were made from composite flours containing 20 to 40% coconut flour. The results exhibited the red uction of baking properties as sensory i scores with levels of coconut flour substitution in creased. By the way, baking properties of composite wheat breads were not as well as wheat fl our bread. There was the way for improvement which was enzyme mannanase application. The optimal condition was used for coconut flour was 25% enzyme concentration (w/w of flour) at 75 ͦ C for 15 min. The composite breads containing up to 30% coconut flour had the sensory properties nearly same to those of wheat breads. Furthermore, improve ment in the baking properties of composite flour breads and dough with using differe nt types of emulsifiers (Sodium Stearoyl Laytylate and Guar gum), were identified b y baking properties test, estimating of dough expansion of composite flour. Normally, the a dded emulsifiers develop the baking properties in term of loaf volume, specific volume, dough expansion, bread crumb firmness and springiness. Moreover, enzyme mannanase application had the effe ct on water solubility index and fat extraction of composite flour properties. Also, it affected on volume and specific volume of composite flour breads. However, it had no effec t on bread crumb color. For the effect of various types of emulsifiers on composite flour, dough expansion and bread properties, it had effect on volume, specific volume. But it ha d no effect on bread crumb color, firmness and springiness. Similarly, for the effect of various levels of emulsifiers on composite flour, dough expansion and bread properti es, it had effect on volume, specific volume. But it had no effect on bread crumb color, firmness and springiness. It was possible to formulate satisfactory high fiber bread s containing up to 30% coconut flour which showed the maximum acceptance from consumers. The effect of concentrations (0.2, 0.5% of flour weight) of SSL emulsifier and ( 0.5, 1.0, 1.5%) of GG emulsifier on composite flour bread properties was also studied. The most effectible emulsifier application for baking quality improvement was 0.5% SSL emulsifier. The firming rate of composite flour bread crumb over three-days of stor age was still acceptable by firmness and springiness test. The relationship among coconut flour substitution, levels of emulsifier, and bread quality determined by sensory evaluation and instrumental m easurements was determined. The baking and sensory evaluation of composite flour br eads were effectively assessed by thedegree of coconut flour substitution and concentrat ions of SSL emulsifier. Overall, the results mentioned for the strong relationship betwe en sensory evaluation (preference and scoring test) and instrumental measurement (baking properties and texture analysis). |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-11-20 |
| 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) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | Royal Thai Government ( RTG); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2011 |