Development of premix for rice flour bread using guar gum as a binder
2003
Chiraporn Sodchit(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Dept. of Agro-Industry) | Teeraporn Kongbangkerd(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Dept. of Agro-Industry) | Kanokkan Weeragul(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Dept. of Agro-Industry)
Objective of this research was to study rice-flour based premix for bread making by using guar gum as a binder. Four different levels (based on flour weight) of guar gum (0.5, 1.5, 2.5 and 3.5 percent) and water content (80, 90, 100 and 110 percent) were studied. Substitution of isolate soy protein (ISP) (5, 10, 15 and 20 percent) for rice flour by varying water content (85, 95 and 105 percent) was also investigated for sensory acceptability. The bread from the premix was tested for their physical, chemical and sensory properties. The results showed that the most accepted guar gum formula composed of 0.5 percent guar gum, 10 percent ISP and 105 percent water. The best ratio of rice flour : ISP : guar gum was 90:10:0.5. The protein and moisture content were 6.55 percent and 10.53 percent, respectively. The obtained premix was then tested with corn oil and sunflower oil (3, 4, 5 and 6 percent) and the resulting bread was tested for their properties. It was found that 5 percent corn oil gave the most acceptance. The specific volume, water loss and moisture content of the bread were 2.02 cubic cm/g, 5.45 percent and 45.78 percent, respectively.
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