Development of processing Technology for utilization of wheat in the northeast
1994
Usa Charoenwatana | Wichian Voraputhaporn | Pratoom Sanguantrakul | Somchanai Nardphakul (Khonkaen Univ., Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology)
Four varieties of wheat grown in northeast in 1988/1989 were tested for physical and chemical properties. It showed that the thounsand grains weight of those varieties were met the standard. Protein content ranged from 9.9-14.8 percent with strong gluten. Wheat flour from Fang 60, Insee 2 varieties are all-pupose type flour. Samerng 1 and Insee 1 are bread type with balanced gluten. The developed recipes from Fang 6o and Samerng 1 were tested for acceptability. It showed that Fang 60 was suitable for developing household and vendors consumption. Whole wheat bread made from whole meal and regular white flour at ratio 1:1 of Samerng 1 was more acceptable than Fang 60. All-purpose flour from Fang 60 was suitable for other bakery products which were accepted by the villagers in Kalasin, Mukdaharn and Nakornpanom.
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