Formulation of gluten free bread and frozen dough from riceberry flour | |
| Author | Nareerut Pangjun |
| Call Number | AIT Thesis no.FB-16-10 |
| Subject(s) | Gluten-free foods Frozen foods |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-16-10 |
| Abstract | Gluten free bread become to be alternatives food for consumer who allergen gluten . However, the most of gluten free bread present dry , crumbly mouth feel, off flavor, lacking nutrients, high glycemix index, rapid staling and expensive . In this study, the gluten free bread had been improved by using xanthan gum and transglutaminase enzyme and choosing rice berry flour as a main flour with corn starch and potato starch . Moreover, the studying of rice berry frozen dough was determined with 15 storage day at - 20°C . Firstly, the flour composition among rice berry flour, corn and potato starch were investigated by determining pasting properties, loaf volume, color, baking loss and texture . It was found that 60 % riceberry formula presented good bread properties a nd was chosen from panel . Second, the 60 % formula was used to optimization xanthan gum and transglutaminase concentration with level of water on rice berry bread . Increasing xanthan gum up to 0 . 75 % flour basis result in increasing loaf volume, % air of cell . Furthermore, transglutaminase enzyme concentration with low level of water increas ed loaf volume and area cell of riceberry bread . Crumb hardness decreased with increasing xanthan gum, transglutaminase enzyme concentration and level of water . Finally, the formula from optimization xanthan gum and enzyme ( 0 . 36 % transglutaminase enzyme, 1 . 17 % xanthan gum and 110 % level of water volume flour basis ) was frozen at 20°C until reaching - 18°C at core temperature and store the frozen dough for 15 days . The freezing temperature had effect on bread properties and yeast viable during storage days such as decreasing loaf volume, darker color and increasing hardness |
| Year | 2016 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-16-10 |
| 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) | Ngyuen, Loc Thai;Anal, Anil Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2016 |