Effect of emulsifiers on composite wheat, rice and brown rice flour bread characteristics | |
| Author | Khanitta Manoi |
| Call Number | AIT Thesis no.PH-00-15 |
| Subject(s) | Rice flour Bread |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | Composite wheat and rice flour breads were produced from composite flours containing 10 to 50% KDML 105 rice flour. The results showed the decrease of baking properties as well as sensory scores with the levels of rice flour substitution increased. The composite flour breads containing up to 20% rice flour had the sensory properties similar to those of wheat bread. Improvements in the baking properties of composite flour breads and doughs with various types of emulsifiers (Sucrose ester (SE), Monoglyceride (MG), Sodium/Calcium stearoyl-2-lactylate (SSL/CSL), and Diacetyl tartaric acid esters of mono-and diglycerides (DATEM)) were determined by test baking, estimation of dough expansion, gas retention capacity, and pasting properties of composite flour. Generally, the added emulsifiers improved the baking quality in terms of loaf volume, specific volume and bread crumb firmness while they had no effect on springiness values of bread crumb. Addition of emulsifiers affected the pasting properties of composite flour apparently. The effect of concentrations (0.5, 1.0, 1.5% of flour weight) of emulsifiers (SE and MG) on composite flour bread properties was also studied. The most practical emulsifiers application levels for baking quality improvement ranged from 1.0-1.5%. The firming rate of composite flour bread crumb over a three-days of storage was most reduced by adding 1.5% of emulsifiers. Addition of emulsifiers had high positive effect on baking properties of composite flour bread, however, they did not improve the sensory properties significantly as compared with composite flour bread without emulsifiers. Blends of wheat flour with 20, 30, and 40% brown rice flour with 1.5% SE were baked into breads. It was possible to formulate satisfactory high fiber breads containing up to 20% brown rice flour which showed the non significant difference with wheat bread. The relationship among rice flour substitution, levels of emulsifier, and bread quality determined by sensory evaluation and instrumental measurements was determined. The baking and sensory properties of composite flour breads were effectively evaluated by the degree of rice flour substitution as well as concentrations of SE. Overall, the results indicated the strong relationship between sensory evaluation (preference and scoring test) and instrumental measurement (baking properties and texture profile analysis). |
| Year | 2000 |
| 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 | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Rakshit, Sudip K.; |
| Scholarship Donor(s) | Royal Thai Government (RTG); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2000 |